Sure, you could probably buy a Roasted Red pepper dip at the store, but what’s the fun in that? After all, you are a scratcher. So, store-bought dip just won’t cut it. Besides, dips are easy peasy one bowl, knife, and rubber spatula dishes that you mix up in five minutes, and people just fawn over.
We had to put together a number of items for a coffee/social hour, and the idea of crackers and dips came up while we were doing our weekly shopping. Crackers. Easy, we’ll just bust out a triple batch of Lavash crackers. They’re super simple, so why not? The dip was a bit more challenging. To confess, we even cast a sideways glance at a tub of pre-made spinach-artichoke dip before we steeled our resolve. As it turned out, we had a jar of roasted red peppers that we picked up in aisle 6 because they were a buck, and we had cream cheese at home left over from trying out the fluffy cream cheese frosting. Just those ingredients would be a bit to thick, so we’ll need sour cream. We have heavy cream to make sour cream, so we’re set. Let’s get scratchin’.
Ah, this recipe really did come about pretty much like that. No proto-recipe to get us started, nothing but an idea that Roasted Red Pepper Dip would be tasty.
Makes about 1 pint
Yes, we did make our own sour cream. We had heavy cream sitting in the fridge just waiting to be used up, so why not? For the Parmesan, well, you know, it really doesn’t come in a green cylinder. Hint: look at the ingredient list; cellulose powder ≠ cheese.
Procedure in detail:
Place everything in bowl. See, there’s your one bowl that we said you need, and you probably used a knife to cut the roasted red peppers into 1/4-inch dice. So, the last thing you can do for this step is to get out a rubber spatula.
Cream. Use a rubber spatula to mash everything together, although it doesn’t hurt to have a few small lumps of cream cheese. We used a rubber spatula, and not something more vigorous, because we wanted the red pepper pieces to stay intact.
Taste and adjust. Use a cracker to taste your dip, and add salt and pepper, if needed. Feel free to add more Parmesan, or red peppers. It’s your dip now.
This dip is really tasty. The red peppers we used were nice and sweet, with a bit of a smoky aftertaste. Combined with the tang of sour cream and cream cheese, they came to life flavor-wise. We did need to add just a little salt, and we added some pepper, although that really wasn’t necessary, and the dip was perfect. We really wanted to eat more, but we couldn’t, as it was destined for coffee hour. Since this is so easy, and so good, fives.