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Roasted Red Pepper Dip

By David Bowers
Published: November 1, 2008
Photo by John and Tanya Bäck
This unusual holiday dip gets its magnificent flavor from vegetables grilled until tender, then pureed with cheese. It’s a few steps from fire to fantastic, but it’s worth it. You can prepare this before the wings and then reheat in the saucepan just before serving.

Serves 4-6.

What you Need:

  • 2 large red bell peppers
  • 2 jalapeños
  • 1 medium onion, peeled and cut into 1/2-inch rings
  • Olive oil
  • 1/4 cup sour cream
  • 1 garlic clove, minced
  • 1/2 cup diced canned tomatoes, with their juice (from a
  • 14-oz can)
  • 1/2 teaspoon salt
  • Dash Tabasco
  • 1 cup grated mozzarella
  • Tortilla chips


1. Preheat a gas grill over medium heat for 10 minutes with the lid closed. Brush the whole peppers, the onion rings, and the whole jalapeños with a little olive oil.

2. Place the vegetables directly on the grill (or on a grill rack to prevent the onions slipping through), turning and moving them occasionally, until the peppers are blackened and beginning to collapse and the onions are tender and browned, about 10-12 minutes.

3. Remove from the grill and allow to cool for a few minutes. Remove and discard the blackened outer skin from the red peppers and discard their inner core and seeds, keeping only the softened outer walls. Remove the stems and seeds from the jalapeños and strip off any blackened skin. Place peppers and jalapeños in a food processor with the onions, sour cream, garlic, tomatoes, salt and Tabasco. (If it seems too dry for a

4. Process until it’s smooth. Pour into a saucepan and bring to a simmer. Reduce heat and stir in the cheese. Taste and add more salt and Tabasco if needed.

5. Pour into a heatproof bowl and serve with tortilla chips.

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