The Veggie Table Blog|
Vegetarian Recipes and Info
Newsletter | RSS | Facebook | Twitter
The first time I tasted this roasted red pepper dip, it was so good that I actually gasped.
|Yield||about 2 cups|
|Directions||Preheat oven to 350.
Place everything in the food processor and process until smooth.
Transfer to the baking dish and bake for 30 minutes. Serve warm, with bread.
|Notes||If you have any roasted red pepper dip left over, you can eat it cold (delicious!) or reheat in the oven. (Don’t microwave, as it will separate). It’s also great on veggie burgers.|
|Key to abbreviations and conversions|
|Dip Index Vegan Recipes Vegetarian Cookbooks|
Sign up for my newsletter to find out about new recipes, articles, and cookbook reviews.
|Subscribe to the free Veggie Table newsletter|
Laura K. Lawless
All Rights Reserved.
About The Veggie Table