Warm Pepper Dip
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Description
Roasted peppers give this dip a robust flavor.
Ingredients
- 1 small red onion, chopped
- 4 large red bell pepper, coarsely chopped
- 2 tomatoes, cut into wedges
- 1 jalapeno pepper, seeds and ribs removed, chopped
- 4 cloves garlic, peeled
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 tablespoons olive oil
- ¼ cup whipping cream
- 1 cup shredded mozzarella cheese
Directions
- 1. Preheat an oven to 450 degrees F (230 degrees C).
- 2. Place the onion, bell pepper, tomatoes, jalapeno pepper, and garlic into a 2-quart baking dish. Season with the salt and pepper; drizzle with olive oil. Stir until the vegetables are completely coated with olive oil.
- 3. Roast in the preheated oven until the the vegetables are tender and brown, about 1 hour, stirring every 15 minutes.
- 4. Pour the vegetables and whipping cream into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree. Puree in batches until smooth and pour into a saucepan.
- 5. Cook and stir the pureed dip over medium heat until it reaches a simmer. Stir in the shredded mozzarella cheese until melted. Serve hot.
Nutrition Facts
serving: 3 cups
calories: 96.6 kcal
carbohydrates: 5.7 g
protein: 3.3 g
saturated fat: 2.6 g
cholesterol: 12.8 mg
sodium: 224.1 mg
fiber: 1.6 g
sugar: 3.3 g