Saturday, December 18, 2010

Roasted Red Pepper Dip

This is almost as easy as it gets. And if you use jarred roasted red peppers, you could almost make it blindfolded. My friend and fellow stew, Dee, gave the recipe to me along with her Tapanade recipe. This red pepper dip is a little sweet, a little hot and sour and a lot good! It's bright red color is like a smile, and served with crunchy veggies it is a healthy snack. Dee's recipe calls for more sugar than I added, but I like the balance of less sugar. As I was reaching for the red pepper flakes in the cupboard, I first saw chili pepper olive oil, and so added a dash of that instead. I made this for a get together and wished I'd made more. It's just as delicious as it is easy.

Roasted Red Pepper Dip

1 1/2 cups roasted red peppers (without the skin)
1/8 teaspoon distilled cider vinegar
1/4 cup sugar
1/2 teaspoon red pepper flakes
1/2 teaspoon cornstarch

Put all of the ingredients in the bowl of a food processor and pulse until almost smooth. Transfer to a saucepan and simmer for 5 minutes. Cool and serve.

Makes 1 1/2 cups.
Store in an airtight container for up to 3 days.

Stumble Upon Toolbar


Kathy Walker said...

Quick, easy and delicious! Red pepper dip is always an unexpected treat. Your photographs are great.

La Table De Nana said...

We love roasted red pepper dip..Roasted red peppers..are one of my good's been a while.. can't wait:)

The dip is so photogenic:)

Deana Sidney said...

Doctor Lostpast is deathly allergic to peppers, but I still enjoyed gazing at this wonderful dip, wistfully. One day I will make a big bowl and slurp it up all by myself!! I love the picture too, just perfect!

a quiet life said...

looks delish, and such pretty pics too! if i miss you, wanted to wish you a very merry christmas~