Roasted Red Pepper Dip

Info
Cook Time: 30 minutes

Serves: 12

Ingredients

 * 2 medium red sweet peppers


 * 2 tablespoons tomato paste


 * 1 teaspoon sugar


 * 1 teaspoon fresh thyme (or 1/4 teaspoon crushed and dried thyme)


 * 1/4 teaspoon salt


 * Dash of red pepper flakes


 * 1 clove garlic, chopped

Directions
1.Roast the peppers:


 * Cut peppers into quarters and remove stem, seeds, and membranes.


 * Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.


 * Bake in an oven at 425º for 20 minutes or until skin is blackened and blistered.


 * Remove peppers from oven and place in a paper bag. Close bag and let cool for 10 minutes.


 * Peel and discard skins.

2.Place peppers in a food processor, cover and blend until finely chopped.

3.Add tomato paste, sugar, thyme, salt, red pepper flakes and garlic. Cover and blend until smooth.

Source

 * Red Pepper Dip from the Public Health Cookbook by the Seattle and King County Department of Public Health—original source of recipe, government resource in the public domain