Roasted red pepper dip

Ready to health-up the football-game-watching-snacking and have no one notice?   Try this dip!

Locavorious freezes sweet peppers from local favorite farms Tantre Organic Farm, Tilian and the Goetz family’s farm.  These farms grow fabulous Italian roasting peppers and a variety I’m particularly fond of – Carmen peppers.  Johnny’s Selected Seeds describes Carmen as, “Best-tasting sweet Italian frying pepper.  A beautiful pepper of the Italian “bull’s horn” (corno di toro) type….Carmen has a lovely, sweet taste for salads and roasting, especially when partially or fully red-ripe.”  We got these beauties from Tantre and Tilian when they were fully red-ripe, which given last summer’s hot weather was earlier than usual.

You can roast these frozen red-ripe sweet pepper strips without defrosting them.  It’s a snap, 6 minutes under the broiler, and really preserves their flavor.  (Next time you see a recipe that calls for roasted red peppers out of jar, try roasting these frozen beauties instead.)   And now for a super Superbowl dip, an easy flavorful recipe really tastes like red peppers:


12 oz Locavorious frozen heirloom sweet peppers

2 garlic cloves

2 tablespoons toasted almonds

1 oz whole-grain bread

1-2 tablespoons olive oil

1 tablespoon sherry vinegar

2 heaping tablespoons grated Parmesan

¼ teaspoon smoked paprika

Pinch of salt

Set oven to broil.  Line a baking sheet with foil for easy clean-up, or lightly oil or spray sheet with cooking spray.  Spread frozen peppers out on the sheet with the garlic cloves.  No need to defrost the peppers first.  Drizzle with 1 T olive oil.  Broil on high for 6 minutes.   Let cool a bit, then transfer the peppers, residual juice, garlic cloves and a little more olive oil to a food processor.  (Reserve a pepper slice or two to dice for garnish.)  Add the other ingredients and process until smooth.  Garnish with a bit of chopped pepper and or sliced almonds.  Serve with raw veggies, potato or tortilla chips, or toasted pita.

Go team!

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