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.


1 cup


3 red peppers 2 tablespoon tomato paste 1 teaspoon sugar 1 teaspoon fresh thyme ¼ teaspoon salt 1 clove garlic, chopped 1 teaspoon olive oil 3 Tbsp grated Parmigiano-Reggiano cheese

Nutritional information

No nutrition information available


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 425° 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.