Roasted Red Pepper Dip

Roasted Red Pepper Dip is easy to make, is healthy and the perfect party dip!

Roasted Red Pepper Dip on OvertimeCook

Raise your hand if you love dips. Shabbat challah and dips go together like…peanut butter and jelly? My personal favorite has always been hummus. I like the dips full of mayo too, like creamy basil dip or creamy eggplant dip. But then I went on my diet, and couldn’t quite indulge in endless amounts of hummus or mayo based dips. (Who should, really? So calorie dense!)

So I started making my mom’s old classic – roasted red pepper dip! Here’s the thing though. I grew up enjoying it, not as a healthy dip, but just as one that my siblings and I enjoyed. It wasn’t until I was an adult on a diet that I realized how healthy this recipe is compared to most dips! It’s basically blended veggies, which means it’s a freebee on Start Fresh (just reduce the oil, or if you don’t, count it as a fat selection too.)

Once I realized that this dip is so easy to make, and so healthy, I totally started eating it on things other than challah. Try dipping fresh pepper sticks in it, or toss it with some whole wheat pasta…it’s awesome and versatile and you should all make it. Soon.

Red Pepper Dip on OvertimeCook

Roasted Red Pepper Dip:

By Miriam Pascal, OvertimeCook.Com

Ingredients:

4 red peppers

1 large onion or 3 shallots, peeled and cut in chunks

2 cloves garlic, peeled

2 Tablespoons olive oil (reduce as necessary for your diet)

1 1/2 teaspoons red wine vinegar

1 1/2 teaspoons kosher salt

1/4 teaspoon black pepper

Instructions:

Preheat the oven to 425. Line a baking tray with parchment paper and set aside.

Cut the peppers into quarters and remove the seeds. Place on the tray with the onion and garlic. Toss with remaining ingredients.

Bake at 425 for 45-50 minutes, tossing halfway through, until the tops of the peppers are starting to brown.

Remove from oven and set aside to cool.

Place all ingredients – including the oil from the pan – into a food processor. Blend for a couple of minutes until totally smooth.

Enjoy!

Red Pepper Dip on OvertimeCook

Thanks for coming by! I hope you enjoy this dip – and come back soon – I’ve got one of my most popular desserts EVER to share with you! – Miriam

Comments

  1. Sarah says

    Hi! Can I use jarred roasted peppers instead ? Also, what can I substitute the red wine vinegar with? Balsamic vinegar or apple cider vinegar? Thanks

    • overtimecook says

      You can try the jarred stuff, but it won’t have anywhere near the same flavor!
      Balsamic would be a great sub!

  2. Jenna says

    This looks amazing! Have you tried it on top of a white fish? I feel like it would be a great dinner with some green veggies on the side!

    • overtimecook says

      It should work, but I haven’t tried it so I can’t say for sure…if you do try, make sure to come back and let me know, as others have been asking the same question!

  3. Nechama says

    I made this dip last Shabbos and it was a real hit!
    It made a 1lb container amount- I shared the leftovers with my neighbors (who all loved it!) because I wasn’t sure how long it would last in the fridge.
    Thanks for a great healthy dip!

  4. rivky says

    3rd time im making this! I actually added some hot pepper to make it spicy. Thank you for this delicious addition to our Shabbos meal!

  5. chaya says

    I just put in the ingredients into oven. It’ll be really fresh for shabbos. Can’t wait to taste. Will get back iy”h.

  6. Mel says

    I would call this recipe a fail. Made it last night and it def needed some more salt or some heat from a spice to actually have more of a flavor. Regarding the skins of the red peppers, I think this recipe would have a better consistency and flavor without them since the skins don’t soak up the flavor anyway.

    • overtimecook says

      I’m sorry to hear this didn’t work out for you. However, without having been there, it’s hard to say where you went wrong and didn’t experience the success that hundreds of readers have raved about.

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