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Sarah's Roasted Red Pepper Dip

Sarah's Roasted Red Pepper Dip

Name: Sarah's Roasted Red Pepper Dip
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 1/2 cups
Ingredients: 2 large red bell peppers; 2 tablespoons tomato paste; 2 tablespoons mayonnaise; 1 tablespoon sour cream; 2 teaspoons vinegar; 1 clove garlic; ⅛ teaspoon cayenne pepper; 1 pinch salt to taste

Rating: 4.67 stars

24 Ratings
20 Reviews
2 Photos

A sweet and tangy dip that's great with crudites or tortilla chips.

By sarah with an "h"

Gallery

Recipe Summary

prep:

10 mins

cook:

10 mins

total:

20 mins

Servings:

Yield:

1 1/2 cups

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

2 large red bell peppers
2 tablespoons tomato paste
2 tablespoons mayonnaise
1 tablespoon sour cream
2 teaspoons vinegar
1 clove garlic
⅛ teaspoon cayenne pepper
1 pinch salt to taste

Directions

Step 1

Preheat oven to broil.

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Step 2

Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a plastic bag, tied loosely with some air inside, for 15 minutes. Remove the stems and peel the peppers. Discard the cores and seeds. Cut peppers into wide strips.
Step 3

Add the peppers, tomato paste, mayonnaise, sour cream, vinegar, garlic, and cayenne pepper in the bowl of a food processor. Pulse until almost smooth, 7 or 8 times. Salt to taste, if needed.
Step 4

Refrigerate until ready to serve.

Nutrition Facts

Per Serving:

60.4 calories; 0.9 g protein; 4.8 g carbohydrates; 2.8 mg cholesterol; 72.4 mg sodium. Full Nutrition

Reviews (20)

Most helpful positive review

SJDOYLE

05/14/2008

I would give this quite a few more stars if I could. I was intimidated by roasting the peppers but I am so happy I tried it out!!! YUMMY!!! It really does taste like the PC stuff:) Read More

Helpful

(10)

Most helpful critical review

susiekew

12/06/2008

Not terrible but not fabulous either. It was a little runny and seemed to be lacking something in the flavour department. I'll keep looking for a good cheeseless dip to serve as part of an appetizer table. Read More

Helpful

(1)

24 Ratings

5 star values: 18
4 star values: 4
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

SJDOYLE

05/14/2008

I would give this quite a few more stars if I could. I was intimidated by roasting the peppers but I am so happy I tried it out!!! YUMMY!!! It really does taste like the PC stuff:) Read More

Helpful

(10)

Nico

12/29/2008

Wonderful dip! I used roasted garlic as suggested above. Also roasted a small onion. Thought it was going to be too runny but after a day in the fridge it was perfect.THANKS!! Read More

Helpful

(4)

Chef Caroline

10/25/2010

Wow! I used roasted red peppers from a jar and the vinegar I used was balsamic as one reviewer suggested. The flavor of this dip is just amazing. The roasted red pepper flavor is enhanced by the balsamic and tomato paste and the cayenne pepper adds just the right amount of kick. My favorite veggies with this dip were blanched snow peas but I almost wanted to just eat this by itself as a soup! As a dip it was a little thin so I'd add a bit of cream cheese to the mix but that is my only suggestion for improvement. This was amazing and I will definitely be making it on a regular basis! Read More

Helpful

(4)

Coral

12/23/2007

Although I didn't measure anything exactly this dip rocks! It tastes just like one that PC makes in Canadian grocery stores. Read More

Helpful

(3)

Joc

02/29/2008

So so so sooooo good! I used balsamic vinegar and I may have pulsed it for too long because it was a bit runny so I threw in a lump of plain cream cheese and some parmesan. I will absolutely make this again. Great recipe! Read More

Helpful

(3)

AIDAN&FINN

09/15/2010

The roasting part took the most work, but it was worth it. The recipe wasmn't clear on whether to cool the peppers down before placing them in the plastic bag. I was worried about melting the plastic or releasing chemicals by putting hot pepprs inside. I cooled them down a bit first and that worked fine. I substituted garlic powder, because I had no more fresh. I also used 4 tablespoons of 1/2 fat mayo and left out the sour cream. It was delicious and easy to make. Read More

Helpful

(2)

06/22/2008

I doubled this recipe and it worked out great. This dip has a nice little bite to it. It's a keeper! Read More

Helpful

(2)

PAIGEDOLIVER

03/11/2010

While I don't personally like sweet dressings nor roasted red peppers particularly. This dip was a beautiful and welcome addition to the veggie tray. Read More

Helpful

(1)

Jocelyn

08/25/2010

needed to add a few extra TBSP of may...delicious. Read More

Helpful

(1)

susiekew

12/06/2008

Helpful

(1)

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All Reviews for Sarah's Roasted Red Pepper Dip

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Nutritional Information

Sarah's Roasted Red Pepper Dip

Servings Per Recipe: 6
Calories: 60.4

% Daily Value *

protein: 2 %

carbohydrates: 2 %

exchange other carbs:

dietary fiber: 5 %

sugars:

fat: 7 %

saturated fat: 4 %

cholesterol: 1 %

vitamin a iu: 37 %

niacin equivalents: 7 %

vitamin b6: 13 %

vitamin c: 119 %

folate: 7 %

calcium: 1 %

iron: 2 %

magnesium: 3 %

potassium: 5 %

sodium: 3 %

thiamin: 5 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Sarah's Roasted Red Pepper Dip

1 of 20

All Reviews

SJDOYLE

05/14/2008

I would give this quite a few more stars if I could. I was intimidated by roasting the peppers but I am so happy I tried it out!!! YUMMY!!! It really does taste like the PC stuff:)

Helpful

(10)

Nico

12/29/2008

Wonderful dip! I used roasted garlic as suggested above. Also roasted a small onion. Thought it was going to be too runny but after a day in the fridge it was perfect.THANKS!!

Helpful

(4)

Chef Caroline

10/25/2010

Helpful

(4)

Coral

12/23/2007

Although I didn't measure anything exactly this dip rocks! It tastes just like one that PC makes in Canadian grocery stores.

Helpful

(3)

Joc

02/29/2008

Helpful

(3)

AIDAN&FINN

09/15/2010

Helpful

(2)

06/22/2008

I doubled this recipe and it worked out great. This dip has a nice little bite to it. It's a keeper!

Helpful

(2)

PAIGEDOLIVER

03/11/2010

While I don't personally like sweet dressings nor roasted red peppers particularly. This dip was a beautiful and welcome addition to the veggie tray.

Helpful

(1)

Jocelyn

08/25/2010

needed to add a few extra TBSP of may...delicious.

Helpful

(1)

susiekew

12/06/2008

Helpful

(1)

1 of 2 Sarah's Roasted Red Pepper Dip

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2 of 2 Sarah's Roasted Red Pepper Dip

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Sarah's Roasted Red Pepper Dip

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Sarah's Roasted Red Pepper Dip

Ingredients

Directions

Nutrition Facts

Reviews (20)

Most helpful positive review

Most helpful critical review

All Reviews for Sarah's Roasted Red Pepper Dip

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Sarah's Roasted Red Pepper Dip

Ingredients

Directions

Nutrition Facts

Reviews (20)

Most helpful positive review

Most helpful critical review

All Reviews for Sarah's Roasted Red Pepper Dip