If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. This particular dip is easy, too. Good thing! We’re talking Roasted Red Pepper Dip, my friends, and you’re going to love it. We were down at the local farmers market perusing all the wonderful fruits and vegetables and I couldn’t help myself but load up several bags of goodies. They were practically leaping into our arms - fresh garlic, TONS of chili peppers, juicy tomatoes - oh yes! So much of it went into this wonderful dip that you flatly MUST sop up with bread.
Red bell peppers Tomatoes Garlic Olive oil Honey Salt Torn bread - for serving
Roast the veggies. Slice the peppers in half lengthwise, remove the seeds, and place on a baking sheet skin sides up. Slice the tomatoes in half lengthwise as well, then also place them on the same baking sheet skin side up. Roast at 425°F for 30 minutes. Get rid of the skins. After baking, remove the charred skins from the peppers and tomatoes. Discard the skins and set the tomatoes and peppers in a food processor. Cook the garlic. This is great to do while the other veggies are roasting! Add garlic and olive oil to a pot over low heat. Cook for 15 minutes or so until garlic becomes nice and tender. Blend and enjoy! Toss the cooled garlic into the food processor. Blend until you reach your desired consistency. Add the honey and salt, mix well, and serve. It’s that easy!
