Simple Way to Roasted Eggplant Dip Cava

Sarah's Roasted Red Pepper Dip

We believe in big flavor with simple roasted eggplant / imported greek yogurt (cultured pasteurized grade a cow's and goat's milk, skim milk, cream, active bacterial cultures.

Recipe Summary Sarah's Roasted Red Pepper Dip

A sweet and tangy dip that's great with crudites or tortilla chips.

Ingredients | Roasted Eggplant Dip Cava

2 large red bell peppers

2 tablespoons tomato paste

2 tablespoons mayonnaise

1 tablespoon sour cream

2 teaspoons vinegar

1 clove garlic

⅛ teaspoon cayenne pepper

salt to taste

Directions

Preheat oven to broil.

Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a plastic bag, tied loosely with some air inside, for 15 minutes. Remove the stems and peel the peppers. Discard the cores and seeds. Cut peppers into wide strips.

Add the peppers, tomato paste, mayonnaise, sour cream, vinegar, garlic, and cayenne pepper in the bowl of a food processor. Pulse until almost smooth, 7 or 8 times. Salt to taste, if needed.

Refrigerate until ready to serve.

Info | Roasted Eggplant Dip Cava

prep: 10 mins cook: 10 mins total: 20 mins Servings: 6 Yield: 1 1/2 cups

TAG : Sarah's Roasted Red Pepper Dip

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