Roasted Red Bell Pepper Dip

Roasted Red Bell Pepper Dip

Yield: 2-3 cups of dip

Ingredients:

• 3 red bell peppers, rinsed and patted dried
• 4 tablespoons vegetable oil, divided
• 1 (15 oz) can garbanzo beans, rinsed and drained
• 1/4 cup loosely packed parsley or basil leaves
• 1/4 cup grated parmesan cheese
• Juice of 1 lemon
• 1 teaspoon garlic powder or 2 cloves fresh garlic
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Directions:

1. Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper or spray with non-stick spray.
2. Cut the bell peppers into quarters, then remove the seeds and stem.
3. Place the bell peppers on the prepared baking sheet. Drizzle with 2 tablespoons vegetable oil and use your hands to coat them well.
4. Roast the bell peppers until tender, about 20 minutes.
5. Place the roasted bell peppers into a food processor or blender.
6. Add the drained and rinsed beans, basil, cheese, lemon juice, garlic powder, salt, and pepper to the food processor. Blend on high for 1 minute.
7. Slowly drizzle in the remaining 2 tablespoons oil and blend until completely smooth.
8. Serve with chips, pretzels, or fresh cut veggies!

Chef’s Notes:

• Refrigerate leftovers covered for up to 5 days.
• Try this recipe with yellow or orange bell peppers.
• Use white beans instead of garbanzo beans.
• Roast and blend a jalapeño with the bell peppers to add some heat to your dip!