Roasted Red Pepper Dip
This is a simple and delicious recipe that was featured in More Anti-Inflammatory Diet Tips and Recipes. You can refer to the book for Nutritional Analysis of the recipe. I usually roast my own red peppers right over the flame of our stovetop, but the recipe can be made simpler by purchasing roasted red peppers in a jar and draining them before use. I like the white pepper in this dip but if you don’t have it, you can certainly substitute ground black pepper.
This dip can be very versatile including being used as a salad dressing, dip for veggies, sandwich spread, and cracker spread.
- 2 red peppers, roasted or 1 12-ounce jar roasted red peppers, drained
- 2 tablespoons organic mayonnaise
- 1-2 cloves garlic
- ¼ teaspoon sea salt or Real salt
- ¼ teaspoon ground white pepper
Combine all ingredients in a blender and blend until smooth. Blend less time if you want your dip to be a little more chunky or thicker.