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Sunny roasted yellow pepper dip (and just 4 ingredients)

Homemade roasted yellow pepper dip (and healthy too)
Homemade roasted yellow pepper dip (and healthy too)
Amy Currie

Spring is here and it’s high time to start enjoying fresh local produce again in New Jersey. The peak season for yellow peppers begins in late spring but they are still readily available right now. Roasting them brings out all the sweet flavor and juiciness. A whirl in the food processor along with white beans, roasted garlic and olive oil is simple and stellar. Just 4 ingredients to a healthy, sunny dip you will love all season long.

Fresh peppers vs. jarred: Simply stated, roasting peppers at home vs. buying them roasted in a jar is healthier, more economical and tastier. The roasting process is hardly a recipe. Just place under the broiler or directly on the grill til charred, then peel and your done!

Chill overnight: Thumbs up to this do ahead recipe that is even better refrigerated overnight so the flavors have a chance to get to know each other.

From dip to sandwich spread: So much more than an appetizer. Swap fattening mayo for roasted yellow pepper dip in sandwiches and use as a condiment with roasted or grilled chicken or fish.

Roasted Yellow Pepper Dip

Prep time: 10 minutes

Cooking time: 20 minutes

Makes about 2 cups

2 medium yellow peppers

4 whole garlic cloves in their skin

¼ cup olive oil

2, 15 oz. cans cannellini beans

1-teaspoon salt (black salt is dramatic!)

Pre-heat broiler. Adjust oven rack so it’s 6 inches from the heat source.

Place peppers on a rimmed baking sheet and broil on all sides until the peppers are charred and soft, about 10 minutes. Meanwhile place garlic in the middle of a sheet of tin foil along with 1 tablespoon of the olive oil. Wrap up the garlic and place in the oven on a rack under the peppers so it gets the heat indirectly.

When the peppers are charred and cooked remove and change the heating method to 350 degrees. Continue to roast the garlic another10 minutes. Meanwhile, drain the beans and place in a food processor. Peel and seed the peppers once they’ve cooled and place in the food processor. Pop the garlic out of their skin and add to the food processor along with the salt. With the motor running add the remaining oil. Puree until smooth. Serve with veggies, crackers or pita bread.

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