fbpx Roasted Red Pepper Dip | Recipes
Close Menu
source image

Roasted Red Pepper Dip


I used to make this differently, but my son came one Shabbos and brought along this dip. I really liked its authentic flavor and have since adopted his method. I guess the “tree” can learn from the “apple” too!


Yields about 2 cups (1/2 liter)


Prepare the Roasted Red Pepper Dip


Preheat oven to broil.


Place all peppers, cut side down, on a Gefen Parchment Paper-lined baking sheet. Drizzle generously with olive oil. Place in the oven and broil for 15 minutes, or until peppers are mostly blackened or charred. Add the garlic cloves, and continue broiling for about four minutes.


Remove from oven and let cool slightly. Peel the peppers. Place peppers and garlic in a medium-sized bowl. Add any accumulated liquid from the pan. Using an immersion blender, blend together until desired consistency is reached. (I like it slightly piece-y and not perfectly smooth.) Season with salt and pepper to taste.


This can be frozen.


Pepper/Techinah Dip: Make techinah according to the instructions on the tahini jar. I like subbing a little bit of vinegar for the fresh lemon juice, as it adds a much-appreciated zing. Depending on how you like it, you can mix equal amounts of ready-made techinah and roasted pepper dip, or adjust it to your liking — more techinah and less pepper dip. You can also add a little pepper dip to the center of the techinah bowl. It’s a fabulous combo. We like it on challah, on gefilte fish, and of course on salad.


Food and Prop Styling by Shiri Feldman

Photography by Felicia Perretti