Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Red Pepper Dip Gluten Free

Makes: 2 ½ cups

A creamy dip of roasted red peppers and fine herbs


  • 3 red bell peppers, roasted, skinned and seeded
  • 2 ¼ plain yogurt
  • ⅓ cup minced fresh basil or more to taste
  • 2 small cloves garlic, finely minced
  • Freshly ground pepper
  • 3 tbsp finely minced fresh cilantro or Italian parsley


    To roast peppers:
  • Preheat the broiler. Place whole peppers on a broiler pan and broil 2 to 3 inches from the heat. Turn the peppers until the skins are blackened all over. Using tongs, transfer the peppers to a sealed container. Let the peppers sweat for 15 to 20 minutes, then remove and peel away the skin. Rinse and rub under cold water to remove any reamining bits of skin.
  • Cut the roasted red pepper into large chunks. Place in blender or food processor ad pulse until just puréed; do not overpurée.
  • Transfer the purée to a small bowl. Add the yogurt, basil, and garlic, and mix well. Taste and add pepper to taste. Transfer to a serving bowl, cover, and refrigerate until ready to serve.
  • Sprinkle with cilantro and serve with French bread rounds, crackers, wedges of pita bread, or vegetable sticks.
Taken from: "Great Good Food," by J. Rosso