Roasted Red Pepper, Sun-dried Tomato and Basil Dip

June 18, 2013

Roasted peppers, basil and garlic make this a wonderful dip to serve as an appetizer. Easy short cut is to buy the peppers, sun-dried tomatoes and roasted garlic at your grocery cheese / olive counter.

2 large red bell peppers - roasted yourself or jarred / deli roasted red peppers.
12 oil-packed sun-dried tomatoes, drained. Reserve oil
12 large, fresh basil leaves
2 tsp finely minced garlic
2 T capers, rinsed and blotted dry
2 tsp fresh lemon juice
4 tsp reserved oil from tomatoes
1/4 tsp salt
1/2 tsp pepper

Place all ingredients in bowl of mini chopper and blend. Trying to keep chunky. Or finely dice all ingredients and mix. Taste and adjust seasonings if needed. Serve at room temperature. Can be prepared 3 days in advance. Cover and refrigerate if prepping ahead. Also is wonderful on a baguette topped with fresh mozzarella.

Nutritions

Calories
1064

Sodium
954mg
39% DV

Fat
83g
128% DV

Protein
25g
50% DV

Carbs
49g
16% DV

Fiber
12g
48% DV

Mixed