Photo: Miki Duisterhof; Styling: Stephana Bottom
Prep Time
5 Mins
Cook Time
40 Mins
Yield
Serves 8

This Garlicky Roasted Red Pepper Dip pairs perfectly with celery, carrots, and various crackers. Take a dip when you need a snack!

How to Make It

Step 1

Preheat oven to 400ºF. Cut off top of garlic head, place on a piece of foil, drizzle with oil and sprinkle with salt and pepper. Wrap tightly and roast until tender, 30 to 40 minutes. Let cool.

Step 2

Over an open flame or under a preheated broiler, cook bell pepper, turning frequently with tongs, until blackened all over. Place in a paper bag, close tightly and allow pepper to sweat for 10 minutes. Slip off pepper skin with your fingers.

Step 3

Roughly chop pepper, discarding seeds and membranes. Squeeze garlic cloves out of skins. Place pepper and garlic in food processor; add cumin, coriander and sour cream; puree until smooth. Season with salt and cayenne pepper. Cover and chill. Serve with assorted crudités and crackers.

Step 4

Note: Nutritional analysis is for dip only.

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