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 These glorious sweet red peppers will soon be basking in the broiler - on their way to becoming a dip, as they say, "to die for". Quality in - quality out |
 This is what 25 minutes under a broiler should produce. The one on the left is half peeled, in the bowl, peeled. Smoky goodness! |
 A good half cup of crumbled feta cheese |
 A fine sea salt and a perfect large toe (clove) of garlic will be gently squished into a paste |
 This is a salt garlic paste, ground on the board by the pestle. Don't smash your garlic, or you'll be wiping it off the wall. Easy does it. |
 Upper right, the bread crumbs. You see the peppers, garlic paste, feta and the olive oil & lemon juice. Ready to puree! |
 Immersion blender magic - pureed perferction |
 This is a nice time to stop the blending, while there is still some texture and mini-chunks |
 Now we chop the nicoise olives to add another complementary flavor and color contrast to the dish. Fold the olive into the dip |
 I made a whole batch with the halved nicoise olives, but the people who were over ate everything. I saved this one cracker to show you - this is my favorite way to have this dish |
 My favorite dip - worth the very little extra effort - a magnificent flavor profile! |
 Add a 1/2 tsp of crushed red pepper flakes for that extra boost to fabulous! |
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Still snowed in and entertaining the stranded! So I tried another Ellie Krieger recipe for a game day or appetizer dip option. Even though Ellie is a registered dietician and a very dedicated health nut, I still like her recipes! Anyway, I love roasted sweet peppers and, having 3 reds on hand, some crumbled feta cheese and a lemon I had earlier zested bald for a roasted chicken dish, I thought, "Why not?". I think you can use fresh or dried dill (remember to adjust if using dried), and since there are gluten issues among the diners, I substituted unsalted gluten-free crackers pounded to crumbs for the breadcrumbs. I really liked the end result of this dish and will do this one again - even when the weather is nice, which is why I want to share it. Good tasting & good for you!
Ingredientes
- 3 medium red bell peppers, roasted, skinned and seeded (OR you can buy a large jar of roasted red peppers at the store)
- 1 clove of garlic, minced and crushed to paste with
- 1/4 tsp sea salt
- 1/2 C crumbled feta (3-4 oz.) (Look in the cheese dept)
- 2 T plain dry breadcrumbs (or gluten free unsalted crackers, crushed)
- 2 T fresh lemon juice
- 2 T olive oil
- 3 T chopped fresh dill (or 1-1/2 tsp dry dill, if fresh is unavailable)
- a bit of fresh dill or chives, if preferred, for garnish
Direcciones
- Crank up the broiler and place the washed red peppers on a rimmed baking sheet. Set the timer for 5 minutes and turn the peppers. Continue roasting and turning every 5 minutes for a total of 25 minutes,or until the skins are largely blackened. Then place the roasted peppers in a deep bowl, cover with cling wrap and let the peppers cool and release their skin. When they have cooled, all you need to do is slough the blackened skin off and rinse the peppers under cold water to remove any remaining black specks, if you are bothered by black specks. The stem and core will pull right out. You can slice the peppers and rinse or wipe the remaining seeds away. Plop the peppers into a shallow sauce pan (or your food processor).
- Add the minced garlic and salt paste to the peppers.
- Add the feta, breadcrumbs, lemon juice and olive oil to the mix. If using dried dill, add it now; if using fresh dill, wait.
- Ellie always uses a food processor, I am an immersion blender guy, so puree the whole shebang with either tool, it is a dip, after all.
- When pureed to your taste, taste for salt, adjust, if necessary, and then fold in the chopped fresh dill.
- Transfer the pureed dip to your serving bowl and granish will a bit of fresh dill or chives, if you have ithem, and/or a drizzle of olive oil.
- Serve with your favorite chips.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 6 servings | |
| Calories 65 | |
| Calories from Fat 38 | 58% |
| Total Fat 4.35g | 5% |
| Saturated Fat 2.1g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 244mg | 10% |
| Potassium 116mg | 3% |
| Total Carbs 4.29g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.65g | 2% |
| Protein 2.4g | 4% |
Evaluaciones
09 de Febrero de 2011
This is delicious and will be a go-to for parties for me. I needed a about half the oil, but may have just had especially juicy peppers.Yo he cocinado/probado esta recetaEsta es una variación
03 de Marzo de 2011
Here are some more variations to consider:
Add 1/2 tsp of dried red pepper flakes to the mix to liven it up - it also adds a really nice fleck of color to the dish. This works great if you make the dish a day ahead.
Sprinkle a little smoked paprika on top before you garnish with the greens. This looks very appealing if you also drizzle a bit of olive oil on top.
Mix in 1/4 tsp of HOT Hungarian paprika before serving, and consider adding a touch of oil and then swirling a toothpick in circles on top
Mix a few pitted and diced Kalamata, or Alphonso olives into the dip for contrast, taste and texure.
any more ideas??
Yo he cocinado/probado esta recetaEsta es una variación
09 de Marzo de 2011
Amos this is a great hummus flavor i like it better then mine (as usual) :) I often make hummus for my family in several different flavors one of the house FAV is cilantro & jalapeno if you have not had it this way & like hummus this is a must try we put hummus on everything burgers, chips, pita chips, sandwiches we even make pita sandwich's for picnics it is such a versatile food we LOVE it in my home young & old a like (wait one did i just admit Joe & i are old?) Best Wishes-MBCYo he cocinado/probado esta receta
Comentarios
- 04 de Febrero de 2011THIS IS EXCELLENT ON A BURGER!!! You will like this on either a veggie burger or a meat burger. What else can we do with it? Looking for suggestions.
- 04 de Febrero de 2011I don't rinse the peppers when peeling them. I don't mind a few little bits in there anyway and I don't like to lose the yummy juices, plus I can then use a little less oil.1 reply
,%20and%20since%20there%20are%20gluten%20issues%20among%20the%20diners,%20I%20substituted%20unsalted%20gluten-free%20crackers%20pounded%20to%20crumbs%20for%20the%20breadcrumbs.%20%20I%20really%20liked%20the%20end%20result%20of%20this%20dish%20and%20will%20do%20this%20one%20again%20-%20even%20when%20the%20weather%20is%20nice,%20which%20is%20why%20I%20want%20to%20share%20it.%20Good%20tasting%20&%20good%20for%20you!){kind=link}