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May 28, 2006
Roasted Pepper Dip
While on a recent vacation with my boyfriend and family I needed to come up with a quick and easy recipe for a little afternoon munch! This recipe worked out well and was gobbled down quick!! It can be served with tortilla chips, toasted pitas or my favorite, Endive!!
Play the Show
Roasted Pepper Dip
2 Roasted peppers, any color will do
2 Cloves of garlic, minced
1-1 1/2 Tablespoons extra virgin olive oil
sea salt to taste
Procedure to Roast peppers: Rub each pepper with a minimal amount of olive oil so it does not stick to the grill or to the baking sheet in the oven. (If you roast peppers on top of the gas grill of your stove top do NOT put olive oil on them)
If oven roasting: Place peppers on baking sheet in oven preheated to 375 for about 40 minutes. Remove and let cool. Peels will easily slide off.
If grilling on BBQ: rotate pepper every few minutes until it blackens. (This is the procedure that I used on the show as you can see in the pictures)
Remove from grill and put in a glass bowl and cover with plastic wrap for 15 minutes. Remove plastic wrap and skins will peel away easily.
After the skins have been removed and all the blacked part is gone pull the top off and scrape away any seeds from the inside of the pepper. DO NOT wash the pepper off. You have just roasted it and it has a great flavor!!
Place peppers in a blender with garlic and blend for 5 seconds to break the pepper down just a bit. Add a pinch of Sea salt and place cover on, removing middle of lid to add olive oil as the blender is on. While blender is on, start drizzling olive oil in to begin emulsifing it together. Add to a bowl and serve with your favorite thing to dip!
This recipe is fun, easy and will be a hit! Trust me!! Enjoy! :-)
Posted by podsumer at May 28, 2006 10:01 AM
