food fanatic.bookaholic.mommy

Dips can be mega-easy to make and can usually be prepared a day or so ahead of when they are served…and be all the better for being prepared ahead since it gives time for the flavors to meld and develop.   I am all for not going completely crazy on the day of an event. (even though despite all my prep work ahead of time I do still tend to veer towards the loony bin in the hour leading up to a party…someday I will learn to calm down, really!)

I found the original version of this recipe on Epicurious.com but altered it since at the time I didn’t have whole cumin or caraway seeds on hand.  This Roasted Pepper and Garlic dip takes a little more work than some other dips, that are basically one step of throwing everything in a bowl and mixing it. For this dip you first oven roast a red pepper and garlic cloves.  These roasted veggies are then blended with the remaining dip ingredient to create a lovely orange dip with a ton of flavor.

Roasted Red Pepper and Garlic Dip

(serves 6)

  • 1 red bell pepper
  • 1 small head garlic
  • 3/4 teaspoon ground cumin
  • 1/2 cup sour cream
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt, or to taste
  • 1/4 teaspoon ground cayenne/red pepper
  1. Pre-heat oven to 450 F
  2. Quarter bell pepper lengthwise and discard stem, seeds, and ribs. In a shallow baking pan arrange quarters skin sides up.
  3. Separate garlic cloves, leaving skins intact. Wrap together in foil. Add garlic package to pan with bell pepper and bake in upper third of oven 20 minutes.
  4. When cool enough to handle, peel pepper and transfer to a blender. Remove garlic from foil and squeeze pulp into blender.
  5. Add remaining ingredients to blender and puree until smooth.
  6. Serve with veggies such as carrot sticks, zucchini spears, fennel crudites, or celery sticks.

Dip can be made 5 days ahead and chilled, covered.

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