Easiest Way to Make Summer Fresh Roasted Red Pepper Dip

Sarah's Roasted Red Pepper Dip

I made this velvety whipped roasted red pepper dip last friday, and it being the 4th of july weekend, patrick surprised me by coming home early to find me sitting crossed.

Recipe Summary Sarah's Roasted Red Pepper Dip

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

Ingredients | Summer Fresh Roasted Red Pepper Dip

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

salt to taste

Directions

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.

Info | Summer Fresh Roasted Red Pepper Dip

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

TAG : Sarah's Roasted Red Pepper Dip

Appetizers and Snacks, Dips and Spreads Recipes,