I’ve got a special treat for you today….this dip, sauce or whatever you want to call it, is screaming with flavors and it is extremely versatile. I used it here for dipping breadsticks in, but it is also AWESOME as a pizza sauce base on my veggie pizza! I’ll share that recipe later on, but yeah, it is soooo much better than plain old sauce from a jar.
I had it taste tested on Christmas Eve and it was a winner.
I just made breadsticks from Ezekiel bread, sprinkled with a tiny amount of sea salt and smoked paprika. DELISH!
Come to think of it…it would make the perfect dip served at a New Year’s Party! Right?! Packed full of roasted red bell peppers, sundried tomatoes and smoky flavorings, it is delicious any way you use it.
Recipe: Serves four 1/4 cup portions Prep time: 10 mins
- 1 full cup roasted red bell peppers (either roast yourself or use them from a jar, but don’t use the liquid)
- 1/2 cup sundried tomatoes (the dry kind from a bag, not a jar that is soaked in oil) soaked in a bowl of hot water for 30 minutes and then drained
- 1/4 cup nutritional yeast
- 2 large cloves of garlic
- 1 teaspoon dark balsamic vinegar
- 2-3 tablespoons water
- 1 teaspoon smoked paprika
- 2 teaspoons dried parsley flakes
- few pinches of chipotle chile pepper spice (adjust as needed for desired heat)
- optional: add sea salt to taste, if desired
Note: I didn’t add any salt, as I felt it didn’t need any with the nutritional yeast and sundried tomatoes giving so much flavor. Add if you like.
If you can…I’d recommend making this either very early in the day, or the day before you actually plan on serving it, as the flavors really intensify and it tastes even more delicious as time passes. If not though, of course it’s still delicious right out of the processor. I just notice it is even better the next day.
If you choose to roast your own bell pepper, just roast it in an oven at 400 degrees for 20-30 minutes until well charred. Peel the skin and remove the core and seeds. Slice the bell pepper and measure out 1 cup. Depending on the size of your bell pepper, you may need to roast 2 so you can have a cup’s worth. Or you can just purchase roasted bell peppers in the jar…those taste delicious too, just make sure to get them out with a fork and don’t use the liquid. Add the bell peppers, sundried tomatoes and garlic to a food processor and pulse until broken up, scraping the sides as necessary. Add the remaining ingredients and pulse several times, scraping the sides in between, until dip is very smooth and creamy, with no remaining lumps. Either serve it at room temperature or slightly heated over the stovetop. I like mine warm.
Ways to serve:
*Dilute it a bit with some vegetable broth and serve over pasta.
*Serve as a dip for breadsticks or veggies.
*Use as a pizza sauce which is DELISH!
Nutrition per serving: 58 calories/ 0g fat/ 9 carbs/ 4.5g protein