“A sweet and tangy dip that's great with crudites or tortilla chips.” - by sarah with an "h"
Ingredients
Adjust Servings
Original recipe yields 1 1/2 cups
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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 60 cal
- 3%
- Fat
- 4.4 g
- 7%
- Carbs
- 4.8 g
- 2%
Based on a 2,000 calorie diet
Share It
Reviews (15)
Rate This Recipe
"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 :)..." See more"
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!!..." See more"
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 bal..." See moresamic 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!"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
