Roasted red pepper dip

Serve this sweet, tangy dip with chips or toasted triangles of pita bread for an tasty starter or an easy addition to your picnic menu.


5-6 red peppers
¼ cup olive oil
1 small onion
1 tsp red wine vinegar
salt and pepper
Optional: smooth cream cheese


Preheat oven to 200˚C. Halve each pepper and remove seeds. Place the pepper halves skin-side down on a well-greased oven dish and roast until the skin is blackened and peeling. Remove and allow to cool before peeling off the skin. Lightly sauté the onions in some olive oil until soft. Place in a blender with the peeled peppers, red wine vinegar, salt and pepper. Blend together until smooth, then pass the mixture through a strainer to remove any unblended bits. For a creamier dip, or to make it go a little bit further, fold through some smooth cream cheese.

Tip:  To add a bit of spicy heat to your dip, roast a chilli or two with the peppers, and prepare in the same way as the peppers.

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