Warm Pepper Dip1 Reviews
- Prep: 25 min
- Cook: 1 hr 5 min
- Ready In: 1 hr 30 min
“Roasted peppers give this dip a robust flavor.” - by Joe
Original recipe yields 3 cups
- Preheat an oven to 450 degrees F (230 degrees C).
- Place the onion, bell pepper, tomatoes, jalapeno pepper, and garlic into a 2-quart baking dish. Season with the salt and pepper; drizzle with olive oil. Stir until the vegetables are completely coated with olive oil.
- Roast in the preheated oven until the the vegetables are tender and brown, about 1 hour, stirring every 15 minutes.
- Pour the vegetables and whipping cream into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree. Puree in batches until smooth and pour into a saucepan.
- Cook and stir the pureed dip over medium heat until it reaches a simmer. Stir in the shredded mozzarella cheese until melted. Serve hot.
Amount Per Serving (12 total)
- 97 cal
- 6.9 g
- 5.7 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"Simply wonderful and just think of all those antioxidents. Only 4 stars because as written it has too much uneccessary fat and calories. I lowered both by roasting the veggies in only 2Tbs of olive ..." See moreoil on a lined and sprayed cookie sheet and then subbed half-n-half for heavy cream. Flavor was not compromised. Served warm with pita bread wedges along side a Greek salad as a first course for a mediterranean dinner. Side note: If you have never roasted veggies before, make sure you do not rush this step. The roasting is key to bringing out the flavors. Can be easily adjusted to personal tastes. Presentation is lovely red cream color."
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