Roasted Bell Pepper Dip
by Tarla Dalal
Added to 35 cookbooks
This recipe has been viewed 20086 times
Mayonnaise, enhanced with roasted bell pepper, results in a fabulous dip that makes your taste buds dance tumultuously! The reason for the exotic flavour of this dip is the method of patiently roasting whole bell peppers over a slow flame. Serve the Roasted Bell Pepper Dip with hot and crispy potato wedges.
- Pierce a fork through the capsicum, brush oil evenly over it and roast on a slow flame till it turns black in colour from all the sides.
- Immerse the capsicum in cold water, remove the skin, stem and seeds and roughly chop them.
- Combine the red capsicum with all the remaining ingredients and blend in a mixer till smooth.
- Serve with potato wedges.
Nutrient values per tbsp
|Vitamin A||45.9 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||11.4 mg|
|Folic Acid||0.5 mcg|
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