Roasted pepper dip

jewishmom6

Mon, Apr 20 2020, 11:13 am

Roasted Red Pepper Dip
Author: Miriam Pascal, OvertimeCook.com

Ingredients
4 red peppers
1 large onion or 3 shallots, peeled and cut in chunks
2 cloves garlic, peeled (I added like 5 fresh garlic cloves!!)
2 Tablespoons olive oil (reduce as necessary for your diet)
1½ teaspoons red wine vinegar
1½ teaspoons kosher salt
¼ 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.
Plan Ahead:
Store this in the fridge for a few days, up to a week. Beyond that, you can freeze it.