Rating: 4.5 stars
24 Ratings
  • 5 star values: 18
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
6
Yield:
1 1/2 cups
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to broil.

    Advertisement
  • 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

60 calories; protein 0.9g; carbohydrates 4.8g; fat 4.4g; cholesterol 2.8mg; sodium 72.4mg. Full Nutrition
Advertisement