If you like red peppers you will like this dip, if you don't...well try it anyways!
Pretty straightforward, right?
It has a clean roasted red pepper taste with just a hint of cayenne.
It's a nice change from heavier dips you normally have as appetizers.
I made this for my Panini Party and served it with pitas and vegetables.
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Puree the skinless red peppers with olive, cayenne, balsamic vinegar, garlic, tomato paste, salt and pepper.
Voila!
You can serve this room temperature (immediately after making) or cooled if you make it before hand.
Roasted Red Pepper Dip
recipe adapted from Weight Watchers New Complete Cookbook
Serves 4
Ingredients
2 large red bell peppers
1 tablespoon extra virgin olive oil
2 teaspoons tomato paste or sauce
2 teaspoons balsamic vinegar
1 teaspoon garlic clove
1/2 teaspoon salt
1/8 teaspoon cayenne + dash
pinch of pepper
Directions
Line baking sheet or broiler pan with foil. Preheat broiler.
Wash bell peppers and then cut in half, removing all membranes and seeds. Place peppers, cut side down on baking sheet.
Broil peppers 5 inches from heat until skin is blackened, about 10 minutes.
Remove from oven and place peppers in Ziploc bag and seal. Let steam for 10 minutes.
Once cool enough to touch, remove peppers from bag and peel off blackened skin.
Place peppers in food processor with remaining ingredients. Taste dip and add additional cayenne if desired (I did!) and salt/pepper if desired.
Serve with pita, pita chips or vegetables!
Enjoy!
So let's get started.
Wash your red peppers (one batch calls for 2 peppers, but I doubled the batch for a party, so my pictures show 4 red peppers). Then cut peppers in half. Remove the insides and seeds. Then place skin side up/cut side down on a foil lined baking sheet.
Then, broil the red peppers until their skin is black about 10 minutes. Remove from the oven and immediately place in a Ziploc bag and seal it. Leave them in the bag for 10 minutes before removing bell peppers to a cutting board and peeling the blackened skin off. Try to get as much as you can, but if a little bit is stuck, it will be okay :)
Puree the skinless red peppers with olive, cayenne, balsamic vinegar, garlic, tomato paste, salt and pepper.
Voila!
You can serve this room temperature (immediately after making) or cooled if you make it before hand.
Roasted Red Pepper Dip
recipe adapted from Weight Watchers New Complete Cookbook
Serves 4
Ingredients
2 large red bell peppers
1 tablespoon extra virgin olive oil
2 teaspoons tomato paste or sauce
2 teaspoons balsamic vinegar
1 teaspoon garlic clove
1/2 teaspoon salt
1/8 teaspoon cayenne + dash
pinch of pepper
Directions
Line baking sheet or broiler pan with foil. Preheat broiler.
Wash bell peppers and then cut in half, removing all membranes and seeds. Place peppers, cut side down on baking sheet.
Broil peppers 5 inches from heat until skin is blackened, about 10 minutes.
Remove from oven and place peppers in Ziploc bag and seal. Let steam for 10 minutes.
Once cool enough to touch, remove peppers from bag and peel off blackened skin.
Place peppers in food processor with remaining ingredients. Taste dip and add additional cayenne if desired (I did!) and salt/pepper if desired.
Serve with pita, pita chips or vegetables!
Enjoy!
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