Warm Pepper Dip
Ingredients
- 1 small red onion, chopped ⓘ
- 4 large red bell pepper, coarsely chopped ⓘ
- 2 tomatoes, cut into wedges ⓘ
- 1 jalapeno pepper, seeds and ribs removed, chopped ⓘ
- 4 cloves garlic, peeled ⓘ
- 1 teaspoon kosher salt ⓘ
- 1/2 teaspoon ground black pepper ⓘ
- 3 tablespoons olive oil ⓘ
- 1/4 cup whipping cream ⓘ
- 1 cup shredded mozzarella cheese ⓘ
Instructions
- Preheat an oven to 450 degrees F (230 degrees C).
- Place the onion, bell pepper, tomatoes, jalapeno pepper, and garlic into a 2-quart baking dish. Season with the salt and pepper; drizzle with olive oil. Stir until the vegetables are completely coated with olive oil.
- Roast in the preheated oven until the the vegetables are tender and brown, about 1 hour, stirring every 15 minutes.
- Pour the vegetables and whipping cream into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree. Puree in batches until smooth and pour into a saucepan.
- Cook and stir the pureed dip over medium heat until it reaches a simmer. Stir in the shredded mozzarella cheese until melted. Serve hot.
Nutrition & Diet Analysis (per serving)
559
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).