Reviewed: Feb. 21, 2011

Very flavorful! I was out of sour cream, so substituted with cream cheese, but I should have softened it a bit first before putting in the food processor as the dip turned out a little lumpy. I will definitely use sour cream next time. I used a jar of roasted red peppers rather than going through the hassle of roasting my own, and on the recommendation of other reviews, I used balsamic vinegar. I would say the balsamic vinegar is the star 'secret' ingredient as it brings out the best of all the other flavors. Thank you for sharing, Sarah!

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Reviewer:

Marielle

Cooking Level: Intermediate

Home Town: Paul, Idaho, USA

Living In: Boise, Idaho, USA

Reviewed: Oct. 21, 2010

Wow! I used roasted red peppers from a jar, and the vinegar I used was balsamic, as one reviewer suggested. The flavor of this dip is just amazing. The roasted red pepper flavor is enhanced by the balsamic and tomato paste, and the cayenne pepper adds just the right amount of kick. My favorite veggies with this dip were blanched snow peas, but I almost wanted to just eat this by itself as a soup! As a dip it was a little thin, so I'd add a bit of cream cheese to the mix, but that is my only suggestion for improvement. This was amazing and I will definitely be making it on a regular basis!

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Reviewer:

Chef Caroline

Cooking Level: Intermediate

Home Town: Chapin, South Carolina, USA

Reviewed: Sep. 15, 2010

The roasting part took the most work, but it was worth it. The recipe wasmn't clear on whether to cool the peppers down before placing them in the plastic bag. I was worried about melting the plastic or releasing chemicals by putting hot pepprs inside. I cooled them down a bit first and that worked fine. I substituted garlic powder, because I had no more fresh. I also used 4 tablespoons of 1/2 fat mayo and left out the sour cream. It was delicious and easy to make.

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Reviewer:

AIDAN&FINN

Reviewed: Aug. 24, 2010

needed to add a few extra TBSP of may...delicious.

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Reviewer:

Jocelyn

Cooking Level: Intermediate

Reviewed: Mar. 11, 2010

While I don't personally like sweet dressings nor roasted red peppers, particularly. This dip was a beautiful and welcome addition to the veggie tray.

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Reviewer:

PAIGEDOLIVER

Cooking Level: Expert

Living In: Nashville, Tennessee, USA

Reviewed: Dec. 6, 2009

A wonderful & quick dip! I didn't roast my own peppers for lack of time so I just used bottled pre-roasted red peppers. I also used Miracle Whip Lite and Fat Free Sour Cream. I accidently left out the cayenne pepper, but I will add it next time. It was a very nice kicky dip to have for crackers or veggies!

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Reviewer:

3babybeans

Reviewed: Jul. 30, 2009

Awesome dip!! Followed recipe exactly and it tastes better and fresher than any of the store bought kinds I've had. Definately will be making this again!

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Reviewer:

Kerry

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Reviewed: Dec. 29, 2008

Wonderful dip! I used roasted garlic as suggested above. Also roasted a small onion. Thought it was going to be too runny but after a day in the fridge it was perfect.THANKS!!

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Reviewer:

Nico

Reviewed: Dec. 6, 2008

Not terrible, but not fabulous either. It was a little runny, and seemed to be lacking something in the flavour department. I'll keep looking for a good, cheeseless dip to serve as part of an appetizer table.

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