Roasted Red Pepper & Sun-Dried Tomato Dip

April 27, 2018
This recipe is a feel good, clean recipe that's flavor-packed and very versatile. The wholesome flavors of pepper, garlic, and sun-dried tomatoes bring thoughts of summer, and this dip can be used with a veggie platter, sliced pieces of pita bread and crackers, a sandwich/wrap spread or even a sauce base for a pasta salad.
Vegan Roasted Red Pepper and Sun Dried Tomato Dip

Roasted Red Pepper & Sun-Dried Tomato Dip

Recipe Type: Appetizers
utensils YIELDS 3/4 Cup of Dip
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  • 3-4 Baby Red Bell Peppers
  • 1 Garlic Clove
  • 3-4 Sun Dried Tomato Halves
  • 4-5 tablespoons Olive Oil
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1. Pre-heat oven to 400°F.
2. Slice the bell peppers, remove the stems and seeds and place on a greased baking tray.
3. Brush the red peppers with olive oil.
4. Roast for approximately 30 minutes until the peppers are soft and slightly blackened.
5. Remove from the oven and allow to cool for 15-20 minutes.
6. While the peppers are cooling, mince a clove of garlic.
7. Once the peppers are cooled, place them in a food processor with the sun-dried tomatoes and clove of garlic.
8. Pulse the food processor until the tomatoes, peppers, and garlic begin to come together. Slowly add in the olive oil and continue to process until everything comes together in a spread-like consistency.
9. Store in an airtight jar in the fridge.

Also by Colette: Vegan Baileys Coffee No Bake Cheesecake

Related: Vegan Basil Pesto White Bean Dip

Vegan Caramelized Onion Dip

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Photos: Colette Goguen

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Colette is a chocoholic and home baker who regularly messes up her kitchen experimenting with recipes and decorating cakes for her kids. Also a yoga teacher, Colette strives to bring elements of yoga to her work and daily life in New England with her husband, children, dogs and chickens. Follow Colette on Instagram at @sunday_bakers and on Facebook.


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