Roasted Red Pepper Dip

Step 1

Preheat the oven to 425. Line a baking tray with parchment paper and set aside.

Step 2

Cut the peppers into quarters and remove the seeds. Place on the tray with the onion and garlic. Toss with remaining ingredients.

Step 3

Bake at 425 for 45-50 minutes, tossing halfway through, until the tops of the peppers are starting to brown.

Step 4

Remove from oven and set aside to cool.

Step 5

Place all ingredients – including the oil from the pan – into a food processor. Blend for a couple of minutes until totally smooth.

Step 6

Store this in the fridge for a few days, up to a week. Beyond that, you can freeze it.