Roasted Red Pepper Dip

IMG_2573 (3)I can’t believe it took me this long to get around to figuring out this recipe!

For years I have salivated over the overpriced red pepper dip found at the supermarket – you know the one, it lives next to the Tzatziki and Hummus and while delicious, usually has a long list of ingredients and costs more than it should for less that one cup per container! Still, I couldn’t always resist the temptation.

This version of a Roasted Red Pepper Dip requires just a handful of ingredients and a food processor. It’s juts as delicious and much cleaner snack for everyday!

It’s great with pitas, but mostly I just eat it with simple crudités.  I often whip up a batch for lunch or for an afternoon snack for the kids – it’s one of the only ways I can get Mr. Three-year-old to eat veggies.

Enjoy!

INGREDIENTS (Makes 1.5 cups):

4 WHOLE ROASTED RED PEPPERS – drained of oil, or freshly roasted if you have the time

1 CUP SOUR CREAM

1 TBSP MAYONNAISE – worth it for texture and richness

1/2 TSP GARLIC POWDER

1/2 TSP SALT

FRESHLY CRACKED BLACK PEPPER

DIRECTIONS:

Add the peppers to your food processor and whiz (yup, according to Wikipedia and the Oxford dictionary this is the technical term!) until smooth.

Add remaining ingredients and whiz until completely blended – but not too long or the dip will become too runny).

Serve and enjoy!

Prep Time: 2 min

Cooking Time: 3 min

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