Roasted Red Pepper Dip Recipe with Garlic and Tomato
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A roasted red pepper dip made with slow-cooked garlic, tomatoes, honey, and olive oil. Bright and slightly sweet, it's a vibrant spread for bread and vegetables at parties or casual gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 large red bell peppers (add a few long red cayenne peppers, too!)
- 8 large tomatoes
- 1 head of garlic (peeled)
- 1/2 cup olive oil ((add 1 whole cup for richer, looser dip))
- 1-2 tablespoons honey
- Salt to taste
- Torn bread for serving
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 387mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 334mg
- Calcium
- 61mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 387MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.