Roasted Red Pepper Dip


  • 2 Red Bell Peppers
  • 2 Garlic Cloves
  • 3 Basil Leaves
  • 2 Tbsp. Pine Nuts
  • 1 ½ Tbsp. Extra Virgin Olive Oil
  • 1 Tbsp. Parmesan Cheese
  • Pinch of Salt
  • Pinch of Pepper

Serves 6 – 8


Wash and wrap peppers in 2 layers of aluminum foil, completely sealing them with no gaps. Using a gas stove, grill red bell peppers on medium for 20 minutes, turning them a quarter of the way every 4 – 5 minutes. After the 20 minute mark has reached, squeeze them gently with tongs; if they give easily, they’re ready; if they’re a bit firm, continue to cook, rotate, & frequently check them until they become soft. Remove from flame while keeping them wrapped and let sit for 30 minutes.  Unwrap peppers, peel off skin, remove stem, remove inside seeds and then rough chop. In small food processor, or using a hand blender, add all ingredients in mixing container and pulse until desired consistency. Place in serving dish/glass and serve with pita bread/chips or favorite crackers.


Fresh basil chopped up or dried basil to sprinkle on top. Cut parmesan cheese slices to go with dip.

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