Roasted Red Pepper Dip
- Number of Servings: 1
Ingredients
Directions
- 2 medium red sweet peppers
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 1 teaspoon fresh thyme (or 1/4 teaspoon crushed and dried thyme)
- 1/4 teaspoon salt
- dash of red pepper flakes
- 1 clove garlic, chopped
1. Roast the peppers:
Cut peppers into quarters and remove stem, seeds, and membranes.
Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.
Bake in an oven at 425� F for 20 minutes or until skin is blackened and blistered.
Remove peppers from oven and place in a paper bag. Close bag and let cool for 10 minutes.
Peel and discard skins.
2. Place peppers in a food processor, cover and blend until finely chopped.
3. Add tomato paste, sugar, thyme, salt, red pepper flakes and garlic. Cover and blend until smooth.
Options: For a different colored dip, try orange or yellow sweet peppers.
Makes 3/4 cups and serves 12.
Reprinted with permission by Public Health � Seattle & King County
Cut peppers into quarters and remove stem, seeds, and membranes.
Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.
Bake in an oven at 425� F for 20 minutes or until skin is blackened and blistered.
Remove peppers from oven and place in a paper bag. Close bag and let cool for 10 minutes.
Peel and discard skins.
2. Place peppers in a food processor, cover and blend until finely chopped.
3. Add tomato paste, sugar, thyme, salt, red pepper flakes and garlic. Cover and blend until smooth.
Options: For a different colored dip, try orange or yellow sweet peppers.
Makes 3/4 cups and serves 12.
Reprinted with permission by Public Health � Seattle & King County
Nutritional Info Amount Per Serving
- Calories: 16.4
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 68.2 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 0.7 g
- Protein: 0.5 g
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