Roasted Red Pepper Dip

Author: Canadian Living

Pita chips are easy to make ahead — and they make tasty scoops for this dip. Cut four pita breads into 10 wedges each. Brush both sides lightly with olive oil. Bake on rimmed baking sheet in 350°F (180°C) oven until golden, about 12 minutes. Let cool; then store in airtight container for up to one week.

  • Portion size 375 servings
  • Credits : Canadian Living Magazine: November 2002

Ingredients

  • 3 sweet red peppers
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic minced
  • 1/2 onion chopped
  • 1 pinch cayenne pepper
  • 2 tablespoons fresh bread crumbs
  • 1 tablespoon drained caper
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Method

Place peppers on rimmed baking sheet; roast in 400°F (200°C) oven, turning 4 times, until softened and skins are charred, about 20 minutes. Let cool for 15 minutes; peel, core and seed. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

In small skillet, heat oil over medium heat; cook garlic, onion and cayenne pepper, stirring, until onion is softened, about 2 minutes.

In food processor, pur?peppers until smooth. Add onion mixture, bread crumbs, capers, salt and pepper; pur?until smooth. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Nutritional facts <b>Per 2 tbsp (25 mL):</b> about

  • Sodium 111 mg
  • Protein trace
  • Calories 22.0
  • Total fat 1 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 3 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 82.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Red Pepper Dip

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