Recipe By sarah with an "h"
Rating
Published Jun 8th
Prep 10m Cook 10m Additional - Ready In 20m
Servings 1 1/2 cups Calories 60.4

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

Recipe Ingredients

  • 2 large red bell peppers
  • 2 tablespoons tomato paste
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 2 teaspoons vinegar
  • 1 clove garlic
  • ⅓ teaspoon cayenne pepper
  • salt to taste

Cooking Directions

  1. 1 Preheat oven to broil.
  2. 2 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.
  3. 3 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.
  4. 4 Refrigerate until ready to serve.

Nutrition Facts

  • Calories 60.4
  • Carbohydrate 4.8 g
  • Cholesterol 2.8 mg
  • Fat 4.4 g
  • Fiber 1.3 g
  • Protein 0.9 g
  • Saturated Fat 0.9 g
  • Sodium 72.4 mg
  • Sugar 2.9 g

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Reviews

  1. 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 - Read more ...
  2. 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 - Read more ...
  3. 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 - Read more ...
  4. 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!!
  5. 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.
  6. Very flavorful! I used roasted garlic instead of fresh and it made a big difference.
  7. I doubled this recipe and it worked out great. This dip has a nice little bite to it. It's a keeper!
  8. I would give this quite a few more stars if I could. I was intimidated by roasting the peppers but I am so happy I tried it out!!! YUMMY!!! It really does taste like the PC stuff:)
  9. So so so sooooo good! I used balsamic vinegar and I may have pulsed it for too long because it was a bit runny so I threw in a lump of plain cream cheese and some parmesan. I will absolutely make this again. Great recipe!
  10. Although I didn't measure anything exactly this dip rocks! It tastes just like one that PC makes in Canadian grocery stores.
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