Grilling Tip: Roasted Pepper Dip

Step-by-step method

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At a glance

This roasted pepper dip starts with halved peppers and garlic that go under the grill until they blister and brown—the trickiest part is getting that perfect char without burning them. Once cooled, everything blends together (no peeling needed!) into a fragrant, spreadable sauce that's ready to season to taste.

  1. 1/3

    Prep the peppers

    Halve the peppers, remove the seeds, and arrange them in a roasting pan. Drizzle with olive oil, season with salt and pepper, and toss to coat. Tuck a whole, unpeeled head of garlic in the middle.

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  2. 2/3

    Roast

    Roast under the grill until the peppers start to brown. Remove and let cool. Squeeze the garlic cloves out of their skins and blend together with the peppers. Some people peel the peppers first, but I find that unnecessary — I just blend them skin and all.

  3. 3/3

    Season to taste

    Adjust the seasoning with salt and pepper, and add a little more oil if needed. What you'll end up with is a wonderfully fragrant sauce that's great for more than just the grill.

Grilling Tip: Roasted Pepper Dip

bohynekuchyne
Active time total 43 min
Prep 10 min Cook 33 min
5 Ingredients
3 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 5 ingredients

Adjust servings

What's in it?

429 kcal

Calories

82 g

Carbohydrates

7 g

Fats

12 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

No barbecue of ours is complete without a good spread of salads and sauces. This last one came about by accident, and it turned out fantastic. A bit more experimenting and I finally got it just right.

Gluten-free Lactose-free Vegan Vegetarian Sauce

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