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Roasted Red Pepper Dip

Roasted Red Pepper Dip is great with raw or blanched vegetables especially celery.

3 large red bell peppers

2 tsp. balsamic vinegar

2 garlic cloves

Salt and freshly ground pepper, to taste

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1. Preheat the broiler.

2. Cover a baking sheet with foil and place peppers on a baking sheet.

3. Place peppers 4 inches under broiler and cook until charred on all sides, turning frequently, about 10 minutes. Remove from broiler and let stand until cool enough to handle.

4. Peel, core and seed peppers over a strainer set in a small bowl to catch juices.

5. Place peppers, any pepper juice, vinegar and garlic in a food processor or blender. Purée until smooth.

6. Season to taste with salt and pepper.


Makes 1 cup

Source for Roasted Red Pepper Dip : American Institute for Cancer Research

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Content copyright © 2013 by Vanette (Vannie) Ryanes. All rights reserved.
This content was written by Vanette (Vannie) Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.



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