Imagine a dip so vibrant and bursting with flavor that it transforms your ordinary appetizer spread into a gourmet experience. This Sun-Dried Tomatoes and Pepper Dip isn't just another condiment—it's a culinary journey through the sun-drenched landscapes of the Mediterranean, where every bite tells a story of rich, intense flavors and simple, fresh ingredients. Whether you're hosting a dinner party or craving a luxurious snack, this recipe promises to elevate your taste buds and impress even the most discerning food lovers.
Prep Time: 5 mins
Cook Time: -
Total Time: 5 mins
Cuisine: Mediterranean
Serves: 6 servings
Ingredients
- 1 cup sun dried tomatoes, packed in oil
- 1 red bell pepper, roasted
- 1 clove garlic
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Drain the sun-dried tomatoes from their oil, reserving a small amount of the oil for potential use in blending.
- If not already roasted, char the red bell pepper over an open flame or under the broiler until the skin is blackened and blistered. Place in a covered bowl to steam for 10 minutes, then peel off the skin and remove seeds.
- Peel the garlic clove and remove any green sprout from the center to prevent bitterness.
- Add the drained sun-dried tomatoes, roasted red pepper, garlic, balsamic vinegar, salt, and pepper to a food processor or high-powered blender.
- Pulse the ingredients until they begin to break down, scraping down the sides of the container as needed.
- Continue processing until the mixture becomes a smooth, slightly chunky consistency. If the mixture seems too thick, add a small amount of the reserved tomato oil or olive oil to achieve desired texture.
- Taste and adjust seasoning, adding more salt, pepper, or balsamic vinegar as needed.
- Transfer the dip to a serving bowl and garnish with freshly chopped parsley.
- Serve immediately at room temperature with crusty bread, crackers, or vegetable crudités.
- Store any leftover dip in an airtight container in the refrigerator for up to 5 days. Allow to come to room temperature before serving.
Tips
- Quality Matters: Use high-quality sun-dried tomatoes packed in oil for the most robust flavor profile.
- Roasting Technique: When roasting the red bell pepper, ensure you get a good char for that smoky, caramelized taste. The steaming step helps easily remove the skin.
- Garlic Wisdom: Remove the green sprout from the garlic to prevent any potential bitterness in your dip.
- Texture Control: Pulse the ingredients gradually to control the consistency. Some people prefer a chunkier dip, while others like it smoother.
- Oil Trick: Reserved sun-dried tomato oil can add an extra layer of flavor when adjusting the dip's consistency.
- Seasoning Secret: Taste and adjust seasonings gradually. The balsamic vinegar adds a tangy depth, so add it incrementally.
- Make-Ahead Magic: This dip actually tastes better after the flavors meld, so don't hesitate to prepare it in advance.
- Serving Suggestions: Beyond crackers and bread, try serving with grilled vegetables or as a spread in sandwiches.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 5g
Protein: 2g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
