We don’t always feel like eating big heavy meals in the summertime, but we are always hungry! I found some pita chips on sale for .89 and whipped this dip up to go with them this week. Parsley was straight from our garden pot. :D It’s easy to halve or double according to your needs.
Easy Roasted Red Pepper Dip
Ingredients
2 med. red bell peppers
4 cloves of garlic, peeled & minced
8oz. softened cream cheese (make your own)
small bunch of parsley
1/2 tsp salt
Directions
Wrap your (whole) red peppers in foil and roast at 350 degrees for about half an hour in either the oven – or to avoid heating the house – a toaster oven.
Peppers should be starting to soften and be easy to peel.
Peel the peppers, remove seeds and stem, and cut them into at least 4 pieces each (to make them easier to process).
Combine peppers and the rest of the ingredients in your food processor and process until consistency is smooth.
Serve with raw veggies or pita chips.
This post is linked to Tempt My Tummy Tuesday and Tuesday Twister.
Oh, yum! I love roasted red peppers, so I know this would be fabulous … :)
I don't know why, but at first I thought this said roasted eggplant dip! Which is an interesting idea too… But that sounds so delicious! Yummy dips!
hmm..I think potato fries are good for that…I love fries with mayonnaise :)
Yummy, my mouth is full of watering, thanx for the wonderful share, thanx.
This is a strangely addictive recipe. It is a cooked salsa, rather than a dip, but I like its unique flavor. The more I nibbled at it, the harder it was to stop! It was a hit at my party.