With slightly over a week left until the Big Dance, you’ve undoubtedly been scouring Pinterest, food blogs, mags, and the like – in search of the perfect dips, wings, drinks, spreads, sandwiches, and other glutinous goodies.
In your search – let me point you in the direction of today’s dip – that unbelievably doesn’t contain cheese or bacon – but get this… real live veggies!
Calling this healthy might be a bit of a stretch, but I feel slightly less guilty eating this than my usual football fare.
If you have the time, please, please roast your own red peppers. Not only is it cheaper but the flavor cannot be beat. Sweet, smokey and delicious. I love roasting my own.
You’ll love how light this dip comes out, making it perfect for crudités. If you want it a little thicker, just pop it in the fridge before serving.
I’m not usually a parsley fan but it really brightens the dish. Play with the lemon juice, I added slightly more than the recipe calls for to make it pop.
Let the dipping… begin!
3 large red peppers, or 2 7-ounce jars roasted red peppers, drained and patted dry
8 sun-dried tomato halves, soaked in hot water for 5 minutes, drained well and patted dry
3 garlic cloves, minced
1/2 lemon, juiced
2 tablespoons chopped flat-leaf parsley, plus additional for garnish
4 ounces cream cheese, softened
1/2 cup sour cream
salt & pepper, to taste
dash of hot sauce
pita points or crudités
Preheat oven to 500 degrees. Put peppers in a roasting pan and place in the oven, with the rack set near the top. Roast, shaking the pan frequently, until the peppers shrivel and collapse, 30 to 40 minutes.
Place hot peppers in a bowl and cover with plastic wrap. Let cool, then peel, discarding skins, seeds, and stems.
In a food processor puree the peppers, tomatoes, garlic, lemon juice, and chopped parsley until the mixture is smooth. Add cream cheese, sour cream, and salt, pepper, and hot sauce and puree the mixture, scraping down the side of the bowl occasionally, until smooth.
Transfer dip to a serving bowl, garnish with additional parsley, and serve with pita points and crudités.
Adapted from Bon Appetit.