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.

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