Roasted Red Pepper Dip
This oven roasted Red Pepper Dip is made with the star of the show, red bell peppers. Tahini and sour cream are also included to this easy and delicious pepper dip and it takes just few minutes. Roast your own homemade peppers or use store-bought, they both work. Keeps well in the fridge and can be served as you would any dip or as a spread on crusty bread.
Ingredients
Roasting
- 1 Jar Roasted red peppersors or 2 packed cups of sliced homemade roasted peppers
- ¼ teaspoon salt and pepper
- 1 tablespoon olive oil
Blender/Food Processor
- 2 Tbsps sour cream
- ¼ Cup Tahini
- ½ teaspoon Salt & Pepper
- ½ Cup Parmesan cheese
- 2 Fresh Garlic Cloves crushed or roughly chopped
- 2 Tbsps. Extra Virgin Olive Oil
- ¼ teaspoon Smoked Paprika
- 2 Tbsps Fresh lemon juice
- ¼ Cup Toasted seeds or nuts
Instructions
- Preheat: Preheat the oven to 230°C/450°F and prepare a baking sheet with parchment paper or a baking mat.
- Prep: Rinse the bell peppers, pat dry and cut them in half. Remove the seeds and stem. Season with salt, pepper and olive oil.
- Roast: Place the peppers cut-side down on the tray and bake for 20 mintues or until the skin is charred.
- Cover with a board, foil or transfer them to a bowl and use cling wrap. Covering them while they are hot, lets them steam which makes peeling easier.
- Add the peeled peppers into a blender or food processor along with the remaining ingredients and blend to a smooth texture or one that you prefer. You can stop, taste and adjust at least once.
- Transfer to a bowl, cover and refrigerate until serving. Bring to a room temp before serving with a drizzle of extra virgin olive oil and a garnish of fresh parsley.
Notes
Roasting: Use any oven safe pan to roast the peppers. Using a sheet of parchment/baking paper helps with an easier clean up.
Storage: This red pepper dip will store well up to a week in a sealed container in the fridge. To help preserve the dip, before you place the lid on, cover the surface of the dip with olive oil, and then seal.
You can find cayenne pepper here, salt & pepper and calabrese spice and extra virgin olive oil.
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