Edible Shasta Butte

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  • HOME
    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

    • LOCAL LIBATIONS INCLUDING BEER, WINE, MILK & COFFEE

    • FOOD FOR THOUGHT

    • GARDENING. EVENTS. TRAVEL. SHOPPING. MEET YOUR MAKERS.

    • FIND STORIES ABOUT LOCAL FOOD, FARMS, CHEFS, ARTISANS AND MORE IN OUR PAST ISSUE ARCHIVE.

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Roasted Red Pepper Dip

Roasted Red Pepper Dip

Course: Appetizer, Sauce
Keyword: bell pepper, pepper
Author: Sadie Krueger

Ingredients

  • 4 large large red bell peppers Can use already roasted peppers
  • 1 can 15 ounces of white cannelloni beans drained and rinsed
  • 3 cloves of garlic
  • ¼ cup basil
  • ¼ cup Parmesan cheese
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice

Instructions

  • Preheat oven to 450°.
  • Cut peppers into 4 sections and remove the seeds. Place sections on a sheet pan. Toss with 2 tablespoons olive oil and sprinkle with salt and pepper. Roast for 20 minutes until they soften and before they blacken. They should be charred around the edges. Let sit covered with foil for 15 minutes or until easy to work with. Peel off the skin.
  • In a food processor, pulse 2 tablespoons of olive oil and all the ingredients until smooth and blended.
  • Serve with crackers, bread, vegetables, or chicken skewers. I like a drizzle of balsamic reduction (balsamic vinegar that has been brought to a boil and reduced on low for 15 minutes until it thickens slightly).