Recipe by by Sherry Cermak, reprinted with the permission of Fit Fare
“…An easy dip that we enjoy is made with roasted red bell peppers. You can roast the peppers yourself or buy them in jars, ready to use in an instant. Red peppers are an excellent source of vitamin c and carotene, but, we enjoy it for the taste…It also tastes very good on sandwiches.”
Sherry also recommended adding this puree to soup or making it creamy with sour cream or ricotta. Since the second option doesn’t fall in line with a dairy-free diet, stir in some pureed tofu to create a creamy non-dairy red pepper dip.
- 1 roasted red bell pepper
- 1 Tablespoon olive oil
- 1 garlic clove
- salt and pepper
Puree all the ingredients together. Serve as a dip or on sandwiches as a spread. Add to sour cream or ricotta to make a creamy dip. Add to soup or stews.