Roasted Red Pepper Dip
I made this dip for Hubby and a friend when they were hanging out. It made a huge amount of dip! Since we had so much leftover, we got creative with it. We spread it on top of some salmon and baked the salmon in the oven – it was AWESOME! I would recommend doing that if you have leftovers of this dip. Or even just make this as a salmon topping.
The original recipe called for 2 cloves of garlic and I always double the garlic in recipes. However, this time that was a little bit overkill. The garlic is very strong in this dip, so keep that in mind. Also, I think it would have been smoother if it had been mixed in a blender instead of a food processor.
Roasted Red Pepper Dip – adapted from Milk & Honey
1 large jar of roasted red peppers – drained and blotted dry
1 red onion – chopped
4 garlic cloves – this is a LOT of garlic, if I make it again, I’d use 2 or 3
1/4 cup dry breadcumbs
1/4 cup plain fat-free yogurt
1 tablespoon red wine vinegar
2 teaspoons olive oil
1/8 teaspoon salt
1/8 teaspoon chipotle hot sauce
Place peppers, onion, and garlic in a food processor; process until finely chopped.
Add remaining ingredients; process until smooth. Serve with pita chips.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
YUMMY YUMMY YUMMY! I love this idea!! 🙂
Perfect! I crave sugar cookies a lot but just can’t handle the rolling out process sometimes.
These look yummy! My kids are always asking me to make sugar cookies and I start out strong and by the end am regretting making them. This may be the perfect tradeoff.
Yum! These look delicious and way easier than frosting individual cookies!
What a great idea – I rarely take the time to make cookies since bars are so much faster and just as tasty. I love all the sprinkles too 🙂
Just the recipe I was looking for – I may have to try it this week as an Easter treat for my coworkers.
Anyone who is thinking about making these definitely should. They’re seriously SO GOOD. I just made them Sunday and I’m making them again for Easter.
I had the same reaction when they popped up in my google reader – and now again this time. They are on my list!
I keep seeing these and now I must try them. I love, no crave, sugar cookies all the time.
I will be making this soon! Looks incredible!
Thanks for sharing!
Yum, I’ve made these before. They are excellent and soooo much easier. Yours looks good. I’m going to try them with buttercream instead of cream cheese frosting next time.
~ingrid
I think it will be better to put up the size of the baking pan too.
Thank you very much for the recipe. =D