- 2 large red bell peppers
- 2 tablespoons tomato paste
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 2 teaspoons vinegar
- 1 clove garlic
- 1/8 teaspoon cayenne pepper
- salt to taste
- Preheat oven to broil.
- Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a plastic bag, tied loosely with some air inside, for 15 minutes. Remove the stems and peel the peppers. Discard the cores and seeds. Cut peppers into wide strips.
- Add the peppers, tomato paste, mayonnaise, sour cream, vinegar, garlic, and cayenne pepper in the bowl of a food processor. Pulse until almost smooth, 7 or 8 times. Salt to taste, if needed.
- Refrigerate until ready to serve.
05/22/2018
recipepes.com
Sarah's Roasted Red Pepper Dip, recipe
PT15M
PT1H
5
455 calories