Roasted Red Pepper & Melitta Coffee Dip



  • 16 oz.jar roasted red peppers, drained, seeded & diced
  • ½ red onion, diced
  • 1 tsp granulated sugar
  • ½ jalapeño pepper, seeded & diced
  • 1 clove garlic
  • ½ tsp red pepper flakes
  • 1 clove garlic, chopped
  • ¼ Cup brewed Melitta World Harvest 100% Colombian Supremo coffee
  • 4 Tbsp fresh cilantro, minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 Tbsp grainy Dijon mustard


  • In a frying pan, over medium heat, cook the roasted and jalapeño peppers, onion, sugar, and garlic until softened. Add coffee and cook for a further 5 minutes over medium heat.
  • Remove from heat. Pour the mixture into a deep bowl. Using a hand held immersion blender, purée until the contents are smooth. Add the cilantro and mustard and continue to purée for another 30 seconds. Season with salt and pepper to taste.
  • Serve in a bowl along with a platter of the salt cod fritters

**You can thin out the dipping sauce by adding coffee one tablespoon at a time.

Recipes with Coffee

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