Roasted Red Pepper Dip
Sweetness of bell peppers con vary based on time of year, where you buy them, etc. So, you may wont the touch of maple syrup (I typically use it), but it's optional.
Dreena Burton
Dreena Burton
Recipe - Choices Market Corporate Store
Roasted Red Pepper Dip
Prep Time10 Minutes
Servings6
Cook Time30 Minutes
0Ingredients
2 large red peppers
1/2 cup pre-cooked white potatoes, cubed or roughly chopped
1 tbsp red wine vinegar
1 tbsp tahini
1 tbsp nutritional yeast
1/2 tbsp mild miso
1 small garlic clove
1/2 tsp sea salt
1 tbsp water (or more, if needed to thin)
1/4 - 1/2 tsp pure maple syrup (optional)
1/4 cup fresh basil leaves (optional)
Directions
- Preheat oven to broil. Core peppers and remove the seeds, cutting the pepper flesh into about 3 or 4 large pieces.
- Lay on a baking sheet lined with parchment, skin side up. Sprinkle with sea salt. Place in oven for 12-15 minutes or longer, until the peppers are well charred and blistered. Remove from oven and transfer to a glass bowl that is deep enough to hold the peppers below the surface area of the bowl. Cover bowl with plastic wrap and let sit for 20-30 minutes. Peppers should be cooled and the skins will slip off easily.
- Remove the skins and discard. Place peppers in with the potato, vinegar, tahini, nutritional yeast, miso, garlic, and salt. Puree until smooth. Depending on your blender and the moisture of peppers, you may need to thin with water. Add a tbsp at a time, puree and check consistency. Also taste and see if you'd like to add a touch of sweetener.
- Finally, if you have fresh basil, pulse or puree through. Taste, and adjust with seasonings.
- Serve at room temperature, or place in a heat proof dish and heat in the oven until warmed through.
Note: If you wont to use jarred roasted red peppers, that's fine. Drain well and measure about 1 - 1 1/2 cups.
Idea: Try using as a pasta sauce!
10 minutes
Prep Time
30 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Bell Peppers - Red, Hot House, 226 Gram
$2.48 avg/ea$1.10/100g
Not Available
Maison Orphee - Vinegar Red Wine, 500 Millilitre
$10.99$2.20/100ml
Nuts to You - Organic Fair Trade Sesame Tahini Smooth, 250 Gram
$7.49$3.00/100g
Bob's Red Mill - Nutritional Yeast - Large Flake, 142 Gram
$11.29$7.95/100g
Imagine - Organic Miso Broth, 1 Litre
$7.99$0.80/100ml
Garlic - Mixed, 75 Gram
$1.65 avg/ea$2.20/100g
Sundhed - Sunhed PurePink Salt Himalayan Grinder, 250 Gram
$7.89$3.16/100g
Not Available
UNCLE LUKE'S - No.1 Medium Organic Maple Syrup, 250 Millilitre
Special
Extra Savings
$7.99 was $9.99$3.20/100ml
Not Available
Directions
- Preheat oven to broil. Core peppers and remove the seeds, cutting the pepper flesh into about 3 or 4 large pieces.
- Lay on a baking sheet lined with parchment, skin side up. Sprinkle with sea salt. Place in oven for 12-15 minutes or longer, until the peppers are well charred and blistered. Remove from oven and transfer to a glass bowl that is deep enough to hold the peppers below the surface area of the bowl. Cover bowl with plastic wrap and let sit for 20-30 minutes. Peppers should be cooled and the skins will slip off easily.
- Remove the skins and discard. Place peppers in with the potato, vinegar, tahini, nutritional yeast, miso, garlic, and salt. Puree until smooth. Depending on your blender and the moisture of peppers, you may need to thin with water. Add a tbsp at a time, puree and check consistency. Also taste and see if you'd like to add a touch of sweetener.
- Finally, if you have fresh basil, pulse or puree through. Taste, and adjust with seasonings.
- Serve at room temperature, or place in a heat proof dish and heat in the oven until warmed through.
Note: If you wont to use jarred roasted red peppers, that's fine. Drain well and measure about 1 - 1 1/2 cups.
Idea: Try using as a pasta sauce!
