Prep 2 hrs 30 mins
Cook 0 mins
Prep. time includes chill time.
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- 3 red bell peppers, seeded,peeled,and minced
- 1⁄2 tablespoon cumin
- 4 ounces sour cream
- ground red pepper or cayenne pepper
- salt and pepper
- Combine all ingredients in a blender or food processor and blend until smooth.
- Chill for at least 2 hours and serve with tostados or tortilla chips.
Wow! So many flavors exploding in your mouth. The raw garlic is a real kick to this dip. We just made the recipe multiplying the ingredients by 4 secondary to an excess of red peppers & my husband kept saying "this is good...this is good." After reading the other postings I did drain the peppers in the after processing them in the food processor & then added the other ingredients. Thanks so much for the recipe Mille.
very easy and very good. A little watery, so next time I might roast the peppers first
Very tasty for a low-sodium alternative, which was what I needed to serve. Think I should have drained more of the liquid from the peppers after chopping in food processor, as it was not as thick as I would have liked (more like salsa-consistency).