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  • Writer's pictureErin

Roasted Red Pepper Dip

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This red pepper dip is a great relish to serve on the side with fried polenta squares. And it is a great sauce to fry up with fresh zucchini slices. This makes a small batch that you'll easily go through.

Prep Time: 10 min

Cook time: 10 min

Yield: 1 cup


  • 1/2 cup roasted red peppers in a jar

  • 1/2 cup fresh Italian parsley or regular

  • 3 tbsp olive oil

  • 2 tsp red wine vinegar

  • 2 cloves garlic, minced or grated

  • salt/pepper/chili flakes to taste


  1. Finely chop the roasted red peppers, parsley and garlic. Combine in a small bowl along with the olive oil, vinegar

  2. Adjust seasoning with salt, pepper and chili flakes to your liking.

Zhuzh it up!

  • When making fried polenta, this condiment is a must. It makes a small batch, but it can be easily doubled.

  • If you've got extra, store it in the fridge and add to your favourite hummus, on a hot dog or served with a steak.

This amazing recipe was written by Erin. Inspiration for this recipe is found on the Craft Beering Website


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