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Roasted Red Pepper Dip

This dip is a wonderful appetizer that friends and family will love. I cut a loaf of french bread, spread Brie and bake at 350 for 15 minutes. Spread the red pepper dip on the bread after it comes out of the oven and serve."


3 red peppers
2 tbps tomato paste
1 tspn sugar
1 tspn fresh thyme
1/4 teaspoon salt
1 clove garlic, chopped
1 tspn olive oil
3 Tbs. grated Parmigiano-Reggiano cheese


1. Cut peppers into quarters and remove stem, seeds, and membranes.
Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.
Bake in an oven at 425º for 30 minutes or until skin is blackened and blistered.
Remove peppers from oven and place in a brown paper bag. Close bag and let cool for 20 minutes.
Peel and discard skins.

2. Place peppers in a cuisinart food processor, cover pulse until finely chopped.

3. Add tomato paste, sugar, thyme, salt, olive oil, Parmigiano-Reggiano cheese and garlic. Cover and blend until smooth.

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1 cup

Nutritional Information
Per Serving

no nutrition information available