Roasted Red Pepper Dip – a delicious recipe with red bell peppers, olive oil, onion, ground cumin, garlic, pomegranate molasses. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Char peppers over gas flame or in broiler until blackened on all sides.
2
Enclose in paper bag.
3
Let stand 10 minutes.
4
Peel, seed and coarsely chop peppers.
5
Transfer peppers to processor.
6
Heat 2 tablespoons olive oil in heavy medium skillet over medium heat.
7
Add chopped onion and saute until tender and golden, about 6 minutes.
8
Add ground cumin and minced garlic; stir 1 minute.
9
Transfer onion mixture to processor with bell peppers.
10
Add pomegranate molasses, dark molasses and cayenne pepper.
11
Using on/off turns, process until coarse puree forms.
12
Season red pepper dip to taste with salt and pepper.
13
Refrigerate at least 2 hours and up to 1 day to blend flavors.
226
kcal
Calories
8
g
Fat
34
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 large red bell peppers, 2 tablespoons olive oil, 1 medium onion, chopped, 2 teaspoons ground cumin, and more.
Yes, Roasted Red Pepper Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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