It’s fall, time for backyard barbecues, football parties and all sorts of social activities.
Here’s an easy to make dip that is sure to warm up your guests on a crisp autumn day.
Prep Time: 10 minutes
Cook Time: 15 minutes
Yields: 4-6 servings
- 2 large red bell peppers
- 2 tablespoons tomato paste
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 2 teaspoons vinegar
- 1 clove garlic
- 1/8 teaspoon cayenne pepper
- salt to taste
- Preheat oven to broil.
- Place the bell peppers on a baking sheet and broil on the top rack of the oven. (Use tongs to turn them as each side blackens).
- Place the blackened peppers in a plastic bag for 15 minutes. Be careful not to tie the bag too tight; allow for some air.
- Remove peppers from plastic bags and remove the stems and peel the peppers. Discard the cores and seeds. Cut peppers into wide strips.
- Add peppers, tomato paste, mayonnaise, sour cream, vinegar, garlic, and cayenne pepper in a food processor bowl. Pulse until smooth (7 or 8 times). Add salt to taste, if desired.
- Refrigerate until ready to serve.