Saturday, March 12, 2011

Roasted Red Pepper Dip

Roasted Red Pepper Dip


4 Large Roasted Red Pepper, seeded
1 Small Clove Garlic, peeled
1 Shallot, peeled
1 Chipotle Chili (from canned Chipotle in sauce)
3 to 4 Sprigs Flat Leaf Parsley
3 Tbsp Extra Virgin Olive Oil
1 Tbsp Champagne Or White Wine Vinegar
Sea Salt, to taste
Fresh Ground Black Pepper, to taste
A Handful of Crushed Pistachio, for topping


Combine the roasted peppers, garlic, shallot, Chipotle Chili, parsley, olive oil, vinegar, sea salt, and black pepper. Process all the ingredients in a food processor until smooth. Adjust the seasoning if necessary. Top the roasted pepper dip with crushed pistachio and serve with your favorite vegetables or crackers.


  1. This would make a really tasty and healthy lunch. I love the bright red of the dip.

  2. I adore dips... the pepper flavor of this one would be just perfect for a nice plate of veggies!

  3. Ooh, this looks really good! I always lean towards almonds when I work with worth roasted red peppers. I'll have to give pistachios a try next time.

  4. @Alessandra: Thanks.

    @Corina: Great idea. Thanks.

    @Kim - Liv Life: Thanks.

    @Molly: Almonds sound good to me too. Thanks for the suggestion.