Classic Roasted Bell Pepper Dip Recipe Video

Most roasted red pepper are just charred on the outside, but for this recipe, the peppers are actually cooked all the way through. This gives the dip a richer texture and flavor. If you want something lighter, swap out the crostini with fresh, seasonal vegetables. Any leftover dip can be frozen for up to six months.

Summary

Difficulty LevelVery EasyHealth IndexJust Enjoy
Servings6Cuisine
TasteMethod
DishMain Ingredient,
Interest Group

Ingredients

 Red bell peppers1 1⁄2 Medium
 Olive oil1 1⁄2 Tablespoon
 Soft goat cheese1 1⁄2 Ounce
 Lime juice1 1⁄2 Tablespoon
 Thin baguette slices1 1⁄2
 Hot pepper sauce1 1⁄2 Drop (Optional)
 Salt To Taste
 Pepper To Taste

Directions

Preheat oven to 400 degrees. Rub peppers with 1 tablespoon olive oil and place on a rimmed baking sheet. Roast in oven, turning occasionally, until peppers look wrinkled and skin begins to brown, about 30 minutes. Place peppers in a medium bowl, cover tightly with plastic wrap and let steam 30 minutes. Once cool, peel and seed peppers.
Place peppers, 1 tablespoon olive oil, goat cheese and lime juice in bowl of food processor and puree until smooth. Taste and season with hot pepper sauce (if using), salt and pepper. Place dip in a bowl and cover tightly with plastic wrap. Refrigerate at least 2 hours or overnight.
Preheat broiler. Brush baguette slices with remaining tablespoon of oil. Broil until bread is crisp and begins to brown. Turn slices over and broil on second side. Serve crostini with red pepper dip.
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Editors Review

Want to try a spicy and flavorful dip? This video is a must watch for you. Chef Tse shares her secret recipe for this Classic Roasted Bell Pepper Dip. Hit the play button now.
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