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Roasted Pepper Dip

10min.chef's picture
Roasted pepper dip - this was an instant hit and I now have a big fan list for this recipe of mine. Roasted pepper dip is spicy with a tinge of sweet flavor. The recipe is so simple and you can brew it in an instant. How about trying this for dinner tonight?
  Red bell pepper 1
  Lime juice 3 Tablespoon
  Green bell pepper 1
  Yellow bell pepper 1
  Minced parsley 3 Tablespoon
  Banana pepper 1
  Olive oil 1 Teaspoon
  Minced cilantro 1 Tablespoon
  Mayonnaise 2 Cup (32 tbs)
  Dairy sour cream 1 Cup (16 tbs)

Rinse red, green and yellow bell peppers and banana pepper, pat dry with paper towels.
Lightly rub each pepperwith olive oil.
Put peppers under preheated broiler, broil about 4 minutes per side, or until skins are charred, turning with tongs.
Let cool, remove skins.
Cut each pepper in half.
Remove and discard seeds and membranes.
Finely chop peppers, put chopped peppers in a medium bowl.
Add mayonnaise, sour cream, lime juice, parsley and cilantro, mix well.
Refrigerate, covered, at least 4 hours before serving.
Note: Store dip in refrigerator up to three days.

Recipe Summary


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Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1259 Calories from Fat 1189

% Daily Value*

Total Fat 133 g203.9%

Saturated Fat 19.6 g98.1%

Trans Fat 0 g

Cholesterol 144.6 mg48.2%

Sodium 759.3 mg31.6%

Total Carbohydrates 14 g4.5%

Dietary Fiber 3.3 g13.3%

Sugars 6.4 g

Protein 4 g7.4%

Vitamin A 73.8% Vitamin C 350.8%

Calcium 12.5% Iron 9.9%

*Based on a 2000 Calorie diet

Roasted Pepper Dip Recipe