Roasted Red Pepper Oil

Roasted Red Pepper Oil

3

"Dipping fresh rolls or bread in this zesty oil makes a wonderful appetizer. It must be made at least 24 hours in advance."

Ingredients

1 d 5 m servings 121 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 0.3g
  • < 1%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 120 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Place the olive oil and roasted red peppers in a blender, and blend until almost smooth. Strain through a fine mesh strainer lined with a double thickness of cheese cloth. Cover and chill in the refrigerator at least 24 hours before serving.
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Reviews

3
  1. 3 Ratings

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My husband and I really enjoyed this recipe - we added a bit of salt and pepper and we didn't strain it for more of a 'chunky' dip.

This is far from being a "waste of good olive oil", however I felt it need a couple minor tweaks. First off, what a GREAT way to use up leftover roasted red peppers! I always find that when I bu...

waste of good olive oil