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Roasted Red Pepper Dip


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Roasted Red Pepper Dip 0 Picture


  • 2 large red bell peppers, roasted
  • 2 tsp tomato paste
  • 2 tsp balsamic vinegar
  • 1 garlic clove, crushed
  • 1/8 tsp cayenne


Servings 4


Step 1

Preheat the broiler. Line a baking sheet with foil and arrange the bell peppers on the baking sheet. Broil 3 inches from the heat, turning freqently, until charred on all sides, about 10 minutes. Let stand until cool enough to handle about 15 minutes. Place a strainer over a small bowl. Peel the peppers over the strainer, discarding the cores and seeds and allowing the juices to drip into the bowl.

In a food processor, puree the peppers and juice, tomato paste, vinegar, garlic, and cayenne until almost smooth.

**TIP**You can also use a 7 oz jar of roasted red peppers (not oil-packed). Drain the peppers, and slowly add the liquid to the food processor to reach the right consistency.

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