The black-necked wag-tails are flitting about, we haven’t used the air conditioner in weeks, and packages of tissues are disappearing faster than cookies. Here in Israel, our clocks fell back last night, following the fall leaves. Now, untwist your tongue and get it ready to taste this sweet and simple dip.
When the holidays are over, and routine starts to set in, it’s the perfect time to try out new foods. New, however, doesn’t necessarily have to be complicated or include exotic ingredients. It can be taking another look at what we have and seeing how we can make the most of it. This includes, but is not limited to ingredients. We have all kinds of limits in life–limited time, limited skill sets (that we will hopefully expand, but for now), limited energy, and a range of dietary restrictions that can be rooted in religion, ethical beliefs, or health issues. Maximizing our potential within a strict set of limitations can be exciting and rewarding.
This roasted bell pepper dip is vegan, gluten free, and allergy-friendly, and it only requires about five minutes of hands-on work. Any individual color of pepper can be used, or a mix. I blended yellow and red pepper dips separately and then served them together, but they can be blended together as well. I got the idea for this dip from a recipe for roasted red pepper and eggplant dip, which I make every once in a while, but I’m the only one in my family who eats eggs. This roasted pepper dip is naturally sweet, with no added sugar. It’s delicious spread on bread, on its own or with vegetables and cheese in a sandwich. It can serve as a chip or veggie dip on its own or mixed into chummus, soft white cheese, or roasted eggplant. It can also be served on pasta, as an alternative to tomato sauce. Be creative with this pepper dip and enjoy its versatility.
You have now spent more time reading about this roasted bell pepper dip than you will spend making it. 🙂
Roasted Bell Pepper Dip
Yield: about 1 1/2 cups, depending on size of peppers
3 bell peppers
1 head of garlic
cooking spray or oil
salt and pepper
- Cut peppers and peeled onion into large chunks. Spread on a baking tray.
- Spray with cooking spray or drizzle with olive oil. Sprinkle with salt and pepper
- Wrap a whole head of garlic in foil and place on baking tray with vegetables.
- Bake at 350F/180C for about a half hour, until edges of peppers are brown. Cool and place in bowl OR food processor.
- Cut off end of garlic head and squeeze garlic out into the bowl with the peppers and onions.
- Blend in food processor or with immersion blender until smooth. Season with more salt and pepper, if necessary.