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Dip

Roasted Red Pepper Dip

INGREDIENTS

DIP

  • 6 oz Bread Crumbs
  • 5 clvs Garlic
  • 200 mL Olive Oil
  • 1 Onion, roughly chopped
  • 1 cans Roasted Red Bell Pepper, size of can unknown
  • 2 T Tomato Paste
  • 400 mL White Wine
INSTRUCTIONS

FOR THE DIP

  1. Sauté the onions and garlic in olive oil
  2. Add the white wine and reduce by 2/3rds
  3. Add the drained bell peppers and tomato paste "cook" for 8 minutes
  4. Take off the heat mix in the bread crumbs and puree in a blender
  5. Season with salt and ground black pepper

The Roasted Red Pepper Dip has been offered on the Captain's Gala Dinner menu.

Source: DCL Shared Menu

Created 2023-01-16 12:43:55 – Last Modified 2024-02-02 08:25:30