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Dip

Roasted Red Pepper Bread Dip

Roasted Red Pepper Bread Dip Image
INGREDIENTS

DIP

  • 2 lb Red Bell Pepper
  • ½ T Garlic, finely chopped
  • ½ c Olive Oil
  • 1 T Bread Crumbs, fine
  • Salt, to taste
INSTRUCTIONS

FOR THE DIP

  1. Place the red peppers directly on the flame of your stove's gas burners or on a high-heat BBQ grid until charred to dark.
  2. Once all sides are charred, place in a plastic bag while still hot and seal tightly. Allow to cool for 10 minutes.
  3. Take the peppers out of the bag and remove the charred skin by hand under running water. Pat dry.
  4. Remove the core and seeds and cut into medium dice.
  5. Place in pot with oil and garlic, and simmer for 3 minutes. Allow to cool and place in food processor with bread crumbs, process until smooth; season to taste. Set in a sauce dish and set onto a plate for all to share.
Quick Tip: For a fast fix, use 1.5 12-once cans of roasted pepper. Drain the red peppers from the can. Soak in cold water to remove the brine taste (for at least 2 hours, changing the water 3 times). Drain well and tap dry.

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

Source: DCL Castaway Club Recipe Card

Created 2023-01-13 07:36:59 – Last Modified 2024-02-01 07:57:37