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Added January 02, 2002 | Recipe #16594
Showing 1-2 of 2
on November 25, 2012
If I hadn't already roasted red peppers and had extra, I may not have rated as highly if I DID need to spend the time roasting. I wasn't that impressed. It needs a little zip, so I may add a dash of cayenne next time. It made a deep reddish color and everyone was expecting a hot flavor (we're from the South where spice is a big addition to almost everything). I made a double batch and have about 90% leftover, so I'm searching for a dish I can make where the red pepper dip can be an addition. Wish me luck!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 05, 2002
A great roasted red pepper dip, I didn't have all the herbs in the house and it was still great without the thyme and parsley. Thanks, Jess96people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (42 g)
Servings Per Recipe: 12