Operation Food Search

Roasted Red Bell Pepper Dip

Roasted red pepper dip used for nutrition education

Roasted Red Bell Pepper Dip

Yield: 2-3 cups of dip

Ingredients:

Directions:

  1. Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper or spray with non-stick spray.
  2. Cut the bell peppers into quarters, then remove the seeds and stem.
  3. Place the bell peppers on the prepared baking sheet. Drizzle with 2 tablespoons vegetable oil and use your hands to coat them well.
  4. Roast the bell peppers until tender, about 20 minutes.
  5. Place the roasted bell peppers into a food processor or blender.
  6. Add the drained and rinsed beans, basil, cheese, lemon juice, garlic powder, salt, and pepper to the food processor. Blend on high for 1 minute.
  7. Slowly drizzle in the remaining 2 tablespoons oil and blend until completely smooth.
  8. Serve with chips, pretzels, or fresh cut veggies!

Chef’s Notes:

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