Roasted Red Pepper Dip Recipe

This is the easiest reciep ever. And it’s just incredibly flavorful, and it’s gorgeous – a rich orange-y red and velvety.

Roasted Red Pepper Dip

You need:

Two 10-oz. jars of roasted red peppers
A couple teaspoons olive oil (optional)

Here’s all there is to it:

Drain the peppers and whiz them in the food processor until it makes a smooth sauce. Dip a finger in (with the processor OFF, of course. Heh.) and taste it. If it doesn’t feel velvety enough, drizzle in a little olive oil.  If it doesn’t taste salty enough, add a little salt. (Sorry to be a little vague on these last two points, but it varies with the brand of peppers you use.)

I served this with homemade pita chips and some tiny boiled baby red potatoes. You could also just cut up new potatoes — the baby potatoes were pricey, but I couldn’t resist the cute.

Warnings: If you have one of those food processors with the chute for food to come out of, make sure the piece blocking that is in nice and tight, or you will have orange stuff all over your kitchen.  I won’t tell you how I know this, but I will tell you that yesterday I became the proud owner of a refurbished KitchenAid food processor — with no food chute.