Roasted Red Pepper Dip Recipe with Garlic and Tomato
A dip recipe made with plenty of roasted red peppers, slow cooked garlic, roasted tomatoes, honey and olive oil. Sop it up with torn bread and enjoy.
- 2 large red bell peppers add a few long red cayenne peppers, too!
- 8 large tomatoes
- 1 head of garlic peeled
- 1 cup olive oil
- 1-2 tablespoons honey
- Salt to taste
- Torn bread for serving
Heat oven to 425 degrees.
Slice the peppers in half lengthwise and remove seeds and stems. Set onto a large baking sheet skin sides up.
Slice tomatoes in half lengthwise and set them onto the baking sheet with the peppers, skin side up.
Bake about 30 minutes, or until the skins are nicely charred. Remove, cool, and peel.
Set the peppers and tomatoes into a food processor.
While peppers and tomatoes are cooking, add garlic and olive oil to a pot and bring to low heat. Cook the garlic in the oil for 15 minutes or so, until garlic becomes nice and tender.
Cool and add oil and garlic to the food processor.
Process until fairly smooth.
Add honey and salt to your personal taste. Mix well.
Serve with torn bread! So good!
Calories: 127kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Sodium: 15mg | Potassium: 708mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3910IU | Vitamin C: 109.9mg | Calcium: 29mg | Iron: 0.9mg