Pita Points With Roasted Red Pepper Dip

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 12
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat Broiler.
  • Cut the top and bottom 1/2" of the pepper off.
  • Remove the stem carefully from the top.
  • Pull the seeds and veins out of the middle of the pepper.
  • Cut one side of the pepper and lay it out flat, skin side down so you can remove the remaining portion of the veins.
  • Lay resulting pepper strip and the top & bottom on a cookie sheet, skin side up.
  • Broil peppers 3 inches from the heat for 5 minutes until they start to get splotchy (use an upside down pan under them to get them closer if needed).
  • Turn pan 180* and broil another 3-5 minutes until the skin is charred (you can tell when it starts to puff that they are ready).
  • Put the peppers in a glass bowl, cover with plastic wrap for 10-15 minutes.
  • Remove skin & discard.
  • Reduce the oven to 200°F
  • Cut the pita into eighths (pizza cutter works great).
  • Place on cookie sheet and bake for 20-30 minutes.
  • Set aside to cool.
  • In a medium skillet, heat the oil.
  • Saute the onion until soft, then add the garlic, cumin, and jalapeno.
  • Continue to saute for 1 minute or until the garlic is fragrant.
  • Place all ingredients in a food processor (except pita) and process until smooth.
  • Adjust seasoning with sea salt & black pepper.
  • Serve dip with toasted pita, cover and refrigerate left-over dip.
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