Roasted Red-Pepper Dip

5.0(120)

by Trish Hall

Dips And Spreads, Appetizer

Servings

1 3/4 cups

Total time

10 min

Calories / serving

103 kcal

Ingredients (7)

serves

14 ounces roasted red peppers, either store-bought or homemaderoasted-red-peppers
1 medium clove garlicgarlic
1/4 teaspoon kosher saltsalt
2 tablespoons olive oilolive-oil
2 tablespoons minced Italian parsleyparsley
1 tablespoon lemon juicelemon-juice
2 teaspoons capers, drainedcapers

Instructions (3 steps)

01Arrange the peppers on a double layer of paper towels, and let dry.
02Smash and peel the garlic. Then in a small bowl mash to a paste with the salt.
03Combine the garlic mixture, oil, parsley, lemon juice and capers in a food processor, and process until chopped fine. Add the peppers, and process until they are coarsely chopped. Store, covered, in the refrigerator for up to 5 days. Serve at room temperature.

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Rich recipe — supports nutrition-aware planning.