Roasted Pepper Dip

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1.0 min read
Roasted Red Pepper Recipe

Roasted Pepper Dip


  • 1 Poblano Pepper Roasted, seeds removed & peeled
  • 1 Red Bell Pepper Roasted, seeds removed & peeled
  • 1 Orange Bell Pepper Roasted, seeds removed & peeled
  • 1 Yellow Bell Pepper Roasted, seeds removed & peeled
  • 2 teaspoons Garlic Minced
  • 2 teaspoons Oregano Dried
  • 2 tablespoons Green Grotto Sauce
  • 1/2 cup Red Wine Vinegar
  • 1/2 cup Apple Juice Concentrate
  • 1/2 cup Fresh Basil Chopped Fine
  • 1 cup Red Onion Half Julienne
  • 1 cup Cream Cheese, Low-Fat (Silken Tofu, Greek Yogurt and Fat-Free Sour Cream are good alternatives)
  • 1 Bunch Basil Fresh
  • 1 Bunch Parsley Fresh
  • Pam Cooking Spray


  • Spray sheet tray with Pam Cooking Spray. Roast fresh peppers under the broiler until skin blisters and burns.
  • Pull from oven and allow to cool.
  • Remove burnt skin and seeds.
  • Saute red onion in hot skillet until caramelized. Add garlic until golden brown.
  • Add oregano, red wine vinegar and apple juice. Bring to boil and allow to boil down.
  • Set aside and cool down.
  • Chop fresh herbs. Combine all ingredients in food processor.
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