I’ve got a special treat for you today….and it’s NOT dessert. I’ve been posting a lot of desserts lately, but it is the holidays afterall. This dip, sauce or whatever you want to call it, is screaming with flavors and it is extremely versatile. I used it here for dipping breadsticks in, but it is also AWESOME as a pizza sauce base on my veggie pizza! I’ll share that recipe later on, but yeah, it is soooo much better than plain old sauce from a jar. This dip also happens to be oil free.
I had it taste tested on Christmas Eve and it was a winner.
I just made breadsticks from Ezekiel bread, sprinkled with a tiny amount of sea salt and smoked paprika. DELISH!
Come to think of it…it would make the perfect dip served at a New Year’s Party! Right?! Packed full of roasted red bell peppers, sundried tomatoes and smoky flavorings, it is delicious any way you use it.
Recipe: Serves four 1/4 cup portions Prep time: 10 mins
Gluten-free (Make sure all your ingredients are labeled to be in a gluten-free facility if you’re gluten sensitive, in case of cross contamination)
*1 full cup roasted red bell peppers (either roast yourself or use them from a jar, but don’t use the liquid)
*1/2 cup sundried tomatoes (the dry kind from a bag, not a jar that is soaked in oil)
*1/4 cup nutritional yeast
*2 teaspoons liquid smoke
*2 large cloves of garlic
*1 tablespoon balsamic vinegar
*2-3 tablespoons low sodium vegetable broth (adjust as needed for desired thickness of dip)
*1 teaspoon smoked paprika
*2 teaspoons dried parsley flakes
*1/8 teaspoon ground black pepper
*few pinches of chipotle chile pepper spice (adjust as needed for desired heat)
*sea salt to taste (I didn’t use any)
Note: I didn’t add any salt, as I felt it didn’t need any with the nutritional yeast and sundried tomatoes giving so much flavor. Add if you like.
If you can…I’d recommend making this either very early in the day, or the day before you actually plan on serving it, as the flavors really intensify and it tastes even more delicious as time passes. If not though, of course it’s still delicious right out of the processor. I just notice it is even better the next day.
If you choose to roast your own bell pepper, just roast it in an oven at 400 degrees for 20-30 minutes until well charred. Peel the skin and remove the core and seeds. Slice the bell pepper and measure out 1 cup. Depending on the size of your bell pepper, you may need to roast 2 so you can have a cup’s worth. Or you can just purchase roasted bell peppers in the jar…those taste delicious too, just make sure to get them out with a fork and don’t use the liquid. Add the bell peppers, sundried tomatoes and garlic to a food processor and pulse until broken up, scraping the sides as necessary. Add the remaining ingredients and pulse several times, scraping the sides in between, until dip is very smooth and creamy, with no remaining lumps. Either serve it at room temperature or slightly heated over the stovetop. I like mine warm.
Ways to serve:
*Dilute it a bit with some vegetable broth and serve over pasta.
*Serve as a dip for breadsticks or veggies.
*Use as a pizza sauce which is DELISH!
Nutrition per serving: 58 calories/ 0g fat/ 9 carbs/ 4.5g protein
Check out my other appetizers too for the New Year’s Day!