Roasted Red Pepper Dip
  • 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)
  • 1½ teaspoons red wine vinegar
  • 1½ teaspoons kosher salt
  • ¼ teaspoon black pepper
  1. Preheat the oven to 425. Line a baking tray with parchment paper and set aside.
  2. Cut the peppers into quarters and remove the seeds. Place on the tray with the onion and garlic. Toss with remaining ingredients.
  3. Bake at 425 for 45-50 minutes, tossing halfway through, until the tops of the peppers are starting to brown.
  4. Remove from oven and set aside to cool.
  5. Place all ingredients – including the oil from the pan – into a food processor. Blend for a couple of minutes until totally smooth.
Plan Ahead:
  1. Store this in the fridge for a few days, up to a week. Beyond that, you can freeze it.
Recipe by Overtime Cook at