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Roasted peppers give this dip a robust flavor.

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Recipe Summary

prep:
25 mins
cook:
1 hr 5 mins
total:
1 hr 30 mins
Servings:
12
Yield:
3 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 450 degrees F (230 degrees C).

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  • Place the onion, bell pepper, tomatoes, jalapeno pepper, and garlic into a 2-quart baking dish. Season with the salt and pepper; drizzle with olive oil. Stir until the vegetables are completely coated with olive oil.

  • Roast in the preheated oven until the the vegetables are tender and brown, about 1 hour, stirring every 15 minutes.

  • Pour the vegetables and whipping cream into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree. Puree in batches until smooth and pour into a saucepan.

  • Cook and stir the pureed dip over medium heat until it reaches a simmer. Stir in the shredded mozzarella cheese until melted. Serve hot.

Nutrition Facts

97 calories; protein 3.3g; carbohydrates 5.7g; fat 6.9g; cholesterol 12.8mg; sodium 224.1mg. Full Nutrition
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