Recipe by Brynie Greisman

Roasted Red Pepper Dip for Roast

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Roasted Red Pepper Dip for Roast
Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts
9 Hours
Diets
- Gluten Free - No Refined Sugar - Paleo

This has got to be one of the most delicious dips ever. Outstanding on its own, and when poured on top of a roast, it adds incredible flavor.

Yields 1 and 2/3 cups dip or 6 servings meat

Ingredients

Roasted Red Pepper Dip

  • 6 peppers (I use 3 red, 2 orange, and 1 yellow)

  • 1 small jalapeño pepper (optional)

  • 3 tablespoons Gefen Olive Oil, plus more for drizzling

  • 3 tablespoons creamy almond butter, such as Gefen

  • 3 tablespoons freshly squeezed lemon juice or Tuscanini Lemon Juice

  • 4 cloves garlic or 4 cubes Gefen Frozen Garlic

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon paprika

  • salt, to taste

Meat

  • 3 medium-large shallots, sliced (I use red shallots)

  • 3 cloves garlic, chopped

  • 1 stalk celery, sliced

  • 1 carrot, cut into chunks

  • 1 3-pound (1.36-kilogram) chuck roast or roast of your choice

  • salt, to taste

  • pepper, to taste

  • 3/4 cup roasted red pepper dip

  • 1/2 cup Alfasi Cabernet Sauvignon or other good-quality dry red wine

  • 1/2 cup water

Directions

Prepare the Roasted Red Pepper Dip

1.

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

2.

Wash and dry the peppers and cut them in half. Remove seeds. Place cut-side down on the prepared baking sheet and drizzle generously with olive oil. Roast for 25 minutes, or until skins are charred.

3.

Remove from oven, let cool slightly, and peel. For easy peeling, place the hot peppers in a plastic bag, tie it closed, and let it sit for 30 minutes before peeling. The peels will come off easily.

4.

Place peppers, three tablespoons olive oil, almond butter, lemon juice, garlic, paprikas, and salt in a food processor fitted with the S-blade. Blend until creamy. Taste and adjust seasoning, if desired.

Prepare the Meat

1.

Spray the bottom of a Crock-Pot with cooking spray. Place shallots, garlic, celery, and carrot on the bottom of the Crock-Pot. Place roast on top. Spray with cooking spray and season generously with salt and pepper.

2.

Pour the pepper dip over the roast. Pour wine and water all around the roast. Cover and cook for eight to 10 hours on low, until soft. Cool completely before slicing.

Tips:

You can use the roasted pepper dip as part of a ground meat mixture, as a spread on bread before adding tuna or egg salad, or as a glaze for eat loaf. It’s delicious in a chickpea salad too.

Notes:

You can use all red peppers, if desired. I like the color of the dip when I use colored peppers.

Credits

Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

Recipe tags

brynie greisman Meal ideas pepper dip purim seuda roasted peppers versatile
Roasted Red Pepper Dip for Roast

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