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Red pepper dip?

I had an amazing red pepper dip at a party once that I would like to make, they bought it at their deli. It was not spicy or hot and it was definitely reddish in color, do any of you know how to make this?


Asked by spottedpony at 2:04 AM on Dec. 22, 2010 in Food & Drink

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This question is closed.
Answers (4)
  • That sounds good I am gonna print it out and make it.

    Answer by mmmegan38 at 7:01 PM on Dec. 22, 2010

  • Oops, I just answered my own question, sorry! I received an email from the person who found the recipe.

    So, here it is if anyone is is AMAZING, I had it on a flat multi seeded type of cracker

    2 whole jars of roasted red peppers, drained or 2 red bell peppers, roasted
    1 plum tomato, chopped
    1/2 cup mayonnaise
    1/2 cup toasted sliced almonds
    2 tablespoons balsamic vinegar
    1 clove garlic, coarsely chopped
    1/2 teaspoon kosher salt
    2 tablespoons extra virgin olive oil

    1 Place peppers in blender; puree.
    2 Add tomato, mayonnaise, almonds, vinegar, garlic and salt; puree until smooth.
    3 Slowly add oil while blender is running.
    4 The dip can be refrigerated in an airtight container for up to 4 days.
    5 Return to room temperature before serving.
    6 Serve with vegetables, crostini or pita crisps.

    Comment by spottedpony (original poster) at 2:11 AM on Dec. 22, 2010

  • Nope, Good Luck

    Answer by sstepph at 8:39 AM on Dec. 22, 2010

  • I was going to guess the jars of pepper and cream cheese ;). Glad you found it, it sounds yummy!

    Answer by Anonymous at 9:09 AM on Dec. 22, 2010