Ingredients1 d 5 m servings 121 cals
- Place the olive oil and roasted red peppers in a blender, and blend until almost smooth. Strain through a fine mesh strainer lined with a double thickness of cheese cloth. Cover and chill in the refrigerator at least 24 hours before serving.
Per Serving: 121 calories; 13.5 g fat; 0.3 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 120 mg sodium. Full nutrition
ReviewsRead all reviews 4
My husband and I really enjoyed this recipe - we added a bit of salt and pepper and we didn't strain it for more of a 'chunky' dip.
This is far from being a "waste of good olive oil", however I felt it need a couple minor tweaks. First off, what a GREAT way to use up leftover roasted red peppers! I always find that when I bu...