Roasted Red Pepper Dip



As with so many, this dip is versatile. Variations of this dip call for cheese and an abundance of spices. Here I let the red pepper take the stage for striking flavor and a gorgeous red color. For a less watery dip pat the peppers dry.


3 large red bell peppers ( roasted and patted dry) see: Roasted Peppers, or one 15 ounce jar roasted peppers (drained and patted dry)
1/2 clove garlic
2 tablespoons extra-virgin olive oil
1 tablespoon fresh parsley
1 teaspoon fresh lemon juice
Salt and pepper to taste

1. Char the peppers on both sides under a broiler. Remove from oven and cover with plastic wrap or place in a brown paper bag for 10 minutes. Remove outer skin and excess water, pat dry.
2. Whip all ingredients in a food processor until smooth, taste and adjust seasonings.

Serve with toasted italian bread rounds or crackers.

Variations: add 8 oz. goat cheese or cream cheese, add pinch of cayenne, and/or add few leaves fresh basil.

Note: For a delicious variation see: Indian Red Pepper Dip





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