Prepared with broiled red peppers and Newman’s Own Poppy Seed Dressing, this sweet and tangy dip is perfect for serving with fresh-cut veggies.
RECIPES
Roasted Red Pepper Dip
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Serves: 6
Prep Time: 20 minutes
Cook Time: 10 minutes (+ 15 minutes standing time)
Ingredients
2 red bell peppers, halved and seeded
2 shallots, halved
1/4 tsp salt
1/4 tsp black pepper
1/3 cup Newman’s Own® Poppy Seed Dressing
1/3 cup almonds
2 cloves garlic
1/4 tsp sweet smoked paprika
Pinch hot pepper flakes (optional)
Fresh-cut veggies, for serving
Bread and/or crackers, for serving
Directions
1
Preheat broiler.
2
Arrange red peppers and shallots on foil-lined baking sheet. Season with salt and pepper.
3
Broil, stirring halfway through, for 8 to 10 minutes or until lightly charred all over. Transfer red peppers in heat-safe bowl; cover with plastic wrap. Let stand for 10 minutes (this will make peeling skins easier). Peel skins from red peppers. Let red peppers and shallots cool completely.
4
Transfer poppy seed dressing, skinned red peppers, shallots, almonds, garlic, paprika and hot pepper flakes to blender; blend until smooth. Transfer to serving bowl.
5
Serve dip with fresh-cut veggies, breads and/or crackers.
Tips: Cucumbers, radishes, carrots, blanched asparagus spears, and broccoli and cauliflower florets are all nice veggies for serving with this roasted red pepper dip.
Substitute smoked paprika with regular paprika if desired.
This dip is also a nice addition to cheese and charcuterie boards.
Products used in this recipe
Poppy Seed Dressing
Wherever strawberries are found on salads, Newman's Own Poppy Seed dressing will be ready to top it all off. Our recipe combines a hint of apple cider vinegar tang and mustardy sweet notes, then adds the key ingredient: the tiny crunch of poppy seeds. This great tasting dressing is also gluten free with no artificial preservatives, flavors, or colors from an artificial source.
Where to buy
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