Rating: 4 stars
2 Ratings
  • 5 star values: 1
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  • 3 star values: 1
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  • 1 star values: 0

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

Recipe by MyRecipes November 2010


Credit: Miki Duisterhof; Styling: Stephana Bottom

Recipe Summary

5 mins
40 mins
45 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Note: Nutritional analysis is for dip only.

Nutrition Facts

36 calories; fat 2g; saturated fat 1g; protein 1g; carbohydrates 4g; cholesterol 5mg; sodium 179mg.