My F&W
quick save (...)
Roasted Red Pepper Dip
© Miki Duisterhof

Roasted Red Pepper Dip

  • FAST

You can make this creamy dip more quickly by substituting 2/3 cup of drained jarred roasted red peppers or smoky jarred roasted piquillo peppers.

Plus: More Appetizer Recipes and Tips

  1. 2 medium red bell peppers
  2. 1 tablespoon minced garlic
  3. 1 teaspoon extra-virgin olive oil
  4. 1 tablespoon balsamic vinegar
  5. 1 cup sour cream
  6. 1 tablespoon finely chopped basil
  7. Salt and freshly ground pepper
  1. Roast the peppers over a gas flame or under the broiler until charred all over. Transfer to a bowl, cover with plastic wrap and let steam for 20 minutes. Discard the skins, cores and seeds. Pat the peppers dry and finely chop them.
  2. In a skillet, cook the garlic in the oil over moderate heat until fragrant, about 30 seconds. Add the peppers and vinegar and cook over moderately low heat, stirring, until dry, about 12 minutes. Transfer to a bowl to cool. Stir in the sour cream and basil and season with salt and pepper. Refrigerate until chilled.
Make Ahead The dip can be refrigerated for up to 2 days. Serve With Plain or black pepper breadsticks and thick-cut potato chips.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.