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Roasted Red Pepper Dip
Soups Salads & Sauces
Ingredients
- 4 sweet potatoes, baked and cooled
- 2 cloves garlic
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider or red wine vinegar
- ½ cup bottled roasted red peppers
- ¼ cup fresh cilantro, chopped
- 1 small fresh chili pepper
- 2 medium ripe fresh tomatoes peeled and seeded and chopped
- 4 to 5 green onions finely chopped
Instructions
In a food processor, blend all the ingredients listed until smooth. Scoop into an airtight container and refrigerate. About thirty minutes before serving, place in a glass decorative bowl and serve with fresh veggies or whole wheat pita bread cut into triangles. This dip can be made a couple of days in advance and will store well in refrigerator for up to three days.