I bought a bunch of red bell peppers on a whim because they were three for a dollar at Sprouts. I roasted all of them, then use some to make a simple dip.

Roasting peppers is easy. Just place the whole peppers on a baking sheet and roast at 400 degrees F for an hour, turning every 15 minutes.

Once they are charred on all sides, put them in a glass bowl and cover with plastic wrap. The steam will help you to remove the skins from the peppers. After the peppers have cooled down, remove the plastic wrap, then remove the skin and seeds from the peppers. Slice to the desired size, and add olive oil, salt, and pepper.

To make the dip, I googled a few recipes and decided on Ellie Krieger’s recipe.  It surpassed my expectations in terms of deliciousness!

Roasted Red Pepper Dip
Adapted from Ellie Krieger

3 roasted red bell peppers
1/3 c toasted almonds
1 tsp red wine vinegar
1 clove garlic, minced
2 T red onion, chopped
1/4 tsp red pepper flakes
2 T olive oil
kosher salt
black pepper

Grind the almonds in a food processor. Add the bell peppers, vinegar, garlic, onion, and red pepper flakes and process until smooth. Drizzle the olive oil into the processor while it’s running, then season with salt and pepper.

Serve with pita chips (I used garlic and parmesan kind).