Sarah's Roasted Red Pepper Dip

Sarah's Roasted Red Pepper Dip

16 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
sarah with an "h"
Recipe by  sarah with an "h"

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 1/2 cups

ADVERTISEMENT

Directions

  1. Preheat oven to broil.
  2. 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.
  3. 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.
  4. Refrigerate until ready to serve.

Share It

Reviews (16)

Rate This Recipe
SJDOYLE
8

SJDOYLE

I would give this quite a few more stars if I could. I was intimidated by roasting the peppers but I am so happy I tried it out!!! YUMMY!!! It really does taste like the PC stuff :)

Nico
4

Nico

Wonderful dip! I used roasted garlic as suggested above. Also roasted a small onion. Thought it was going to be too runny but after a day in the fridge it was perfect.THANKS!!

Chef Caroline
3

Chef Caroline

Wow! I used roasted red peppers from a jar, and the vinegar I used was balsamic, as one reviewer suggested. The flavor of this dip is just amazing. The roasted red pepper flavor is enhanced by the balsamic and tomato paste, and the cayenne pepper adds just the right amount of kick. My favorite veggies with this dip were blanched snow peas, but I almost wanted to just eat this by itself as a soup! As a dip it was a little thin, so I'd add a bit of cream cheese to the mix, but that is my only suggestion for improvement. This was amazing and I will definitely be making it on a regular basis!

More Reviews

Similar Recipes

Mary's Roasted Red Pepper Dip
(255)

Mary's Roasted Red Pepper Dip

Hot Feta, Artichoke and Roasted Red Pepper Dip
(45)

Hot Feta, Artichoke and Roasted Red Pepper Dip

Feta and Roasted Red Pepper Dip
(22)

Feta and Roasted Red Pepper Dip

Roasted Red Pepper Dip I
(8)

Roasted Red Pepper Dip I

Roasted Red Pepper Spread
(3)

Roasted Red Pepper Spread

Hot Roasted Red Pepper and Artichoke Dip
(3)

Hot Roasted Red Pepper and Artichoke Dip

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 60 cal
  • 3%
  • Fat
  • 4.4 g
  • 7%
  • Carbs
  • 4.8 g
  • 2%
  • Protein
  • 0.9 g
  • 2%
  • Cholesterol
  • 3 mg
  • < 1%
  • Sodium
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Mary's Roasted Red Pepper Dip

>

next recipe:

Slightly Spicy Roasted Red Pepper Dip