Recipes

Tomato & Roasted Pepper Dip

Break out the crockpot and get this to steamy, dreamy tomato and pepper dip going. Served with warm pita bread or crackers, it’s a great escape from the boring dip doldrums.
Print Recipe

Course Vegetable Appetizers
Cuisine Continental

Servings 4 servings
Calories 791.22 kcal

Ingredients

  

  • 2 pound(s) tomato
  • 1 pound(s) red bell peppers
  • 1 garlic cloves, quartered
  • 3 dried chilies
  • 1 1/2 teaspoon(s) hot paprika
  • 333/1000 cup(s) olive oil
  • 1 teaspoon(s) salt

Instructions

 

  • Place Bell Peppers on a cookie sheet and roast in the oven at 350 degrees until the skins have browned.
  • Submerge tomatoes in boiling hot water for 10 minutes or until the skin falls off.
  • Cut tomatoes in half and squeeze out the juice and seeds.
  • Cut tomatoes in chunks.
  • Peel the skin from the bell peppers and remove the seeds and stem.
  • Cut bell peppers in chunks.
  • Add all ingredients to a soup pot and pour oil over top.
  • Bring contents to a boil, and then turn down to a medium heat.
  • Cook covered for 2 hours.
  • Remove cover and cook uncovered until most of the liquid has evaporated.
  • Stir occasionally to prevent burning.
  • Refrigerate and serve cold.
  • Ready in 5 hours.

Nutrition

Calories: 791.22kcalCarbohydrates: 19.61gProtein: 4.01gFat: 73.25gSaturated Fat: 10.09gSodium: 2346.83mgFiber: 6.72gSugar: 11.85g

Keyword Tomato, Vegetables
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