Bell Pepper Dip

One of my own creations with a technique that is a nice substitute (especially in hot weather) for roasted peppers. Cooked and uncooked versions to be used as an appetizer, condiment, sauce booster, marinade. Quick, easy, delicious and versatile!

• Ready In: 15 mins
• Serves: 2

Ingredients

• 1  medium green bell pepper
• 1  medium yellow bell pepper
• 1  medium red bell pepper
• 1  medium orange bell pepper
• 1  medium onion
• 3  cloves garlic
• 2  tablespoons  virgin olive oil
• 1  dash  hot sauce, to taste
•  black pepper, to taste
• 1⁄2 teaspoon ground fennel
• 1⁄2 teaspoon cumin (or to taste)
• 1⁄2 teaspoon poultry seasoning (or to taste)

Directions

1. Uncooked Version: Cut peppers, garlic and onions for easy blending.
2. Add olive oil and seasonings to blender and puree.
3. (You may add a small amount of water for blending ease.) Serve chilled, hot (heat in microwave for 15 seconds on high) or at room temperature.
4. Cooked Version: This is a nice alternative (especially in hot weather) to roasting peppers.
5. Cube or dice peppers and onion and chop garlic.
6. Heat olive oil, onion and garlic in saute pan until just beginning to brown.
7. Add peppers and seasonings and stir frequently on medium flame until peppers are browned at edges and have a glazed look.
8. Place contents in a blender or food processor and puree.
9. Great on bread, crackers, mixed with pasta or rice or in a sauce for flavor.
10. Options and Seasoning Variations: Curry, cinnamon or mustard powder instead of cumin.
11. Add approximately 1/4 cup of plain yogurt or soft soy or cream cheese for a spreadable dish.
12. To make a marinade, add 4 tablespoons of olive oil and 4 tablespoons of either blasamic, red wine, or cider vinegar with 2 tablespoons of lemon juice to season fish, poultry and tofu.
13. Refrigeration keeps dish approximately 4 days.