Roasted Red Pepper Dip
Adapted from Food & Wine.
Servings 32
Calories 12kcal
Equipment
- 8-inch skillet
- medium plastic bowl with lid
Ingredients
- 2 roasted red bell peppers drained and chopped
- 1 tablespoon minced garlic
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 cup light sour cream
- 1 tablespoon finely chopped fresh basil or 1 teaspoon dried (see variations)
- sea salt
- freshly ground black pepper
Instructions
- In the skillet, heat the oil over medium heat and add the garlic, stirring for about 30 seconds.
- Add the chopped peppers and cook for about 1 minute, then add the balsamic vinegar and cook over moderately low heat, stirring, until dry, about 12 minutes.
- Transfer to a bowl to cool. Stir in the sour cream and basil and season with salt and pepper. Cover and refrigerate until chilled.
Notes
Instead of using jarred peppers, you can roast your own. Roast the peppers over a gas flame or under the broiler until charred all over. Put them in a plastic bag and let steam for 20 minutes. Remove the skins, cores, and seeds. Pat the peppers dry and chop. To use dried basil, cook it with the peppers and vinegar.
Nutrition
Calories: 12kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 37mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg