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My review
Sarah's Roasted Red Pepper Dip
sarah with an "h"
"A sweet and tangy dip that's great with crudites or tortilla chips."
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Ingredients
20 m servings 60 calsOriginal recipe yields 6 servings (1 1/2 cups)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to broil.
- 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.
- 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.
- Refrigerate until ready to serve.
Nutrition Facts
Per Serving: 60 calories; 4.4 g fat; 4.8 g carbohydrates; 0.9 g protein; 3 mg cholesterol; 72 mg sodium. Full nutrition
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Reviews
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Most helpful positive review
5/14/2008
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 :)
Most helpful critical review
12/6/2008
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 ap...
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5/14/2008
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 :)
10/21/2010
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 t...
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!!
2/29/2008
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...
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.
6/21/2008
I doubled this recipe and it worked out great. This dip has a nice little bite to it. It's a keeper!
2/21/2011
Very flavorful! I was out of sour cream, so substituted with cream cheese, but I should have softened it a bit first before putting in the food processor as the dip turned out a little lumpy. ...
9/15/2010
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 ...