Sarah's Roasted Red Pepper Dip

SUBMITTED BY: sarah with an "h"

"A sweet and tangy dip that's great with crudites or tortilla chips."

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Servings
USMETRIC

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.

Reviewed on May 14, 2008 by SJDOYLE

I would give this quite a few more stars if I could. I was intimidated by roasting the... MORE

Reviewed on Jun. 21, 2008 by sk

I doubled this recipe and it worked out great. This dip has a nice little bite to it. It's a... MORE

Reviewed on Feb. 29, 2008 by Joc

So, so, so, sooooo good! I used balsamic vinegar and I may have pulsed it for too long because... MORE

Reviewed on Dec. 23, 2007 by Coral

Although I didn't measure anything exactly, this dip rocks! It tastes just like one that PC... MORE

Reviewed on Feb. 15, 2008 by RNystrom

I made this last night. It was absolutely fantastic. I will definitely make this a standard... MORE

	Cooking Level: Expert Home Town: Minneapolis, Minnesota, USA Living In: Phoenix, Arizona, USA
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