Remember last week when I promised you the recipe for the roasted red pepper dip I made for my Eggland's Best dinner? Well...a promise is a promise!
I found this recipe in the Cook's Illustrated Cookbook which I received in my goodie bag at the Boston Brunchers' one year anniversary party. Based off how this dip came out, I have a feeling I'll be getting a lot of use out of this cookbook.
Sweet and Spicy Roasted Red Pepper Dip
Adapted slightly from Cook's Illustrated Cookbook
Yields: about 2 cups
-3 red bell peppers, stemmed, seeded, ribs removed, and cut to lie flat
-6 tbsp. olive oil
-1 small onion, coarsely chopped
-1 jalapeno, seeded and minced
-1 tbsp. ground cumin
-1 small garlic clove, minced
-1/4 cup chopped fresh parsley
-Salt and pepper, to taste
1.) Turn on broiler. Spread peppers out over aluminum foil-lined baking sheet and broil until skin is charred and puffed but flesh is still firm - about 8 to 10 minutes, rotating sheet halfway through cooking.
2.) Transfer peppers to medium bowl, cover with foil, and let steam until skin peels off easily, about 10 to 15 minutes. Peel and discard skin; set peppers aside.
3.) Heat oil in skillet over medium-high heat. Add onion and saute until softened, about 5 minutes. Add jalapeno, cumin and garlic; saute until garlic softens, about 1 minute longer.
4.) Transfer mixture to food processor. Ad peppers and parsley; process until very smooth. Season with salt and pepper. Transfer to bowl and serve. (Dip can be refrigerated for up to 1 week).
The end result was a spicy, slightly sweet dip that was perfectly light for a healthy, tasty appetizer. Served with Stacy's pita chips, it was a fantastic start to the meal - and our friends seemed to really enjoy it.
Side note: Today's your last chance to enter my Eggland's Best giveaway! Ramekins, an apron, free eggs, and more are up for grabs.