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.
Course Vegetable Appetizers
Cuisine Continental
Servings 4 servings
Calories 791.22 kcal
- 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
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.
Calories: 791.22kcalCarbohydrates: 19.61gProtein: 4.01gFat: 73.25gSaturated Fat: 10.09gSodium: 2346.83mgFiber: 6.72gSugar: 11.85g
Keyword Tomato, Vegetables