Festive Roasted Red Pepper Dip

Festive Roasted Red Pepper Dip

Festive Roasted Red Pepper Dip

The holidays are here! A lot of you might be entertaining at home over the next couple of weeks. In the spirit of holiday dipping and nibbling, we’ve created an easy roasted red pepper dip perfect for beautiful grazing boards. This dip is a cross between Levantine muhammara and ajvar, a popular dip in Serbia, Croatia, Bosnia and Albania. We char red bell peppers under the broiler, peel off the skins and blitz them in the food processor with garlic, chili, lemon juice and olive oil. Simple, delicious and perfect for your next gathering.

serves 6 as an appetizer

  • 5 large red bell peppers (about 1 kg /2.2 lbs)
  • 1 clove of garlic, peeled & roughly chopped
  • 1/2 tsp aleppo pepper
  • 1/4 tsp red chili flakes
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp salt
  • 3 tbsp extra virgin olive oil, plus more for finishing
  • juice from 1/2 a lemon
  • 2 tbsp crème fraîche (substitute: greek yogurt or sour cream)
  • handful fresh parsley, plus more for finishing
  • handful fresh dill, plus more for finishing

To roast the peppers

Set the oven to the high broil setting. Cut each pepper in half and discard the core, stem and seeds. Place the pepper halves on a baking sheet lined with parchment paper or foil (cut side facing down, skin side facing up). Place the peppers under the broiler for about 15 minutes or until the skins are completely black and charred. Let cool slightly and peel the skins off, they should slide off easily

For the dip

Place roasted peppers, garlic, aleppo pepper, chili flakes, dried oregano, garlic powder, onion powder, salt, olive oil, lemon juice, crème fraîche, parsley & dill into food processor. Gradually pulse until the dip comes together, do not over process! Let it be chunky and textured. Taste for seasoning. Transfer to a serving bowl and finish with drizzle of olive & chopped parsley and dill

To serve

  • For the Love of Bread organic country sourdough batard, sliced, toasted & halved
  • roasted red pepper dip
  • radish & dill

Spread the dip generously onto the bread. Garnish with radish slices & dill. Serve with extra bread and enjoy!