Reviewed: Nov. 11, 2007

I didn't want this to be salsa-y, as other reviewers pointed out, so I did not put in the cumin, and instead used Italian herbs. It is good. I think less sugar next time (although I didn't put in the full amount called for originally)-its still too sweet. Fresh basil is nice in it. A bit more cooking to reduce it and maybe a splash of olive oil would make it more like what I was looking for.

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Reviewer:

amylouise

Cooking Level: Intermediate

Home Town: Easton, Maryland, USA

Living In: Helena, Montana, USA

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Reviewed: Jun. 10, 2006

I have been looking for a roasted red pepper dip to replace the one I lost and this is great although a salsa rather than dip. Next time I will cut up the peppers finer and not use the blender. Might reduce the sugar by a tbls.

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Reviewer:

doughok

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: May 10, 2006

This is a strangely addictive recipe. It is a cooked salsa, rather than a dip, but I like its unique flavor. The more I nibbled at it, the harder it was to stop! It was a hit at my party.

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Reviewer:

CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Jan. 3, 2006

I've made this twice now and really enjoy the taste - although I would call it SALSA, not a dip. The first time I processed the ingredients in my food processor/blender as stated and found this step uneccesary (became too liquidy) . The second time I did not use the food processor/blender - just chopped up the red peppers before cooking (everything else is chopped already) - the results were a mildly SWEET tasting salsa. Easy and delicious.

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