Roasted Red-Pepper Dip
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 14ounces roasted red peppers, either store-bought or homemade
- 1medium clove garlic
- ¼teaspoon kosher salt
- 2tablespoons olive oil
- 2tablespoons minced Italian parsley
- 1tablespoon lemon juice
- 2teaspoons capers, drained
Nutritional analysis per serving (3.5 servings)
103 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 1 gram protein; 177 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Arrange the peppers on a double layer of paper towels, and let dry.
- Step 2
Smash and peel the garlic. Then in a small bowl mash to a paste with the salt.
- Step 3
Combine the garlic mixture, oil, parsley, lemon juice and capers in a food processor, and process until chopped fine. Add the peppers, and process until they are coarsely chopped. Store, covered, in the refrigerator for up to 5 days. Serve at room temperature.
Private Notes
Comments
I used homemade roasted peppers and only dried the strips on paper towels for about a half hour, so my dip looked a little runny. I threw a handfull of blanched almonds into the cuisinart, to great effect. THe dip firmed up nicely, once chilled and tasted great.
This is one of our favorite appetizers--serve with toasted slices of French or Italian bread (brushed with olive oil and rubbed with garlic if time permits), served with crackers or with crudités. Great already portioned out in endive leaves. Looks beautiful and tastes wonderful.
Set the roasted pepper on multiple layers of paper towels the night before making the dip.
Super easy & delicious. I used a jar of roasted red peppers. This is my new, go to, easy & healthy pantry dip.
I used homemade roasted peppers and only dried the strips on paper towels for about a half hour, so my dip looked a little runny. I threw a handfull of blanched almonds into the cuisinart, to great effect. THe dip firmed up nicely, once chilled and tasted great.
This was simple, delicious, and a crowd-pleaser.