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Roasted Red Pepper and Tomato Dip
Indulge in the vibrant flavors of this Roasted Red Pepper and Tomato Dip, a delightful blend of sweet, smoky peppers and juicy tomatoes, elevated with aromatic herbs and spices. Perfect as an appetizer for gatherings or a snack with your favorite chips or fresh veggies, this dip is a colorful addition to any table. Its origins can be traced back to Mediterranean cuisine, where roasted vegetables are celebrated for their intense flavors and versatility. Enjoy a taste of the sun-kissed coasts with each creamy scoop!
Ingredients
- Red bell peppers
- 2, halved and seeded
- Tomatoes
- 4, halved and seeded
- Garlic
- 2 cloves, minced
- Olive oil
- 3 tablespoons
- Cumin
- 1 teaspoon
- Paprika
- 1 teaspoon
- Salt
- 1/2 teaspoon
- Black pepper
- 1/4 teaspoon
- Fresh parsley
- 2 tablespoons, chopped
- Lemon juice
- 1 tablespoon
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the red bell peppers and tomatoes in half and remove the seeds.
- Place the peppers and tomatoes on a baking sheet, cut side down.
- Roast in the oven for 20-25 minutes, or until the skins are charred and blistered.
- Remove from the oven and let cool for about 10 minutes. Once cool, carefully peel off the skins.
- In a blender or food processor, combine the roasted peppers, tomatoes, minced garlic, olive oil, cumin, paprika, salt, and black pepper.
- Blend until smooth and creamy. If you prefer a chunkier dip, pulse a few times instead.
- Transfer the dip to a serving bowl and stir in the chopped parsley and lemon juice.
- Taste and adjust the seasoning if needed.
- Serve with your favorite chips, crackers, or fresh vegetables.
Tips
- For an extra kick, add a pinch of red pepper flakes to the dip.
- This dip can be made ahead of time and stored in the refrigerator for up to 3 days.
- Serve it warm or cold, depending on your preference.
Dietary Information
Servings: 6 Dish Type: Appetizer Prep Time: 15 minutes Cook Time: 25 minutes Calories: 120 Fat: 9g Carbs: 10g Protein: 2g Sodium: 200mg Sugar: 2g
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