Roasted Red Pepper Dip

Roasted Red Pepper Dip

Total time :
20 mins
Prep Time :
10 mins
Cook Time :
10 mins



  1. In food processor, purée roasted peppers with garlic.
  2. Add mayonnaise, lemon juice and salt; pulse to blend well. Transfer to small bowl; cover and refrigerate for 1 hour or up to 3 days.
  3. Bake Kale & Quinoa Bites in oven according to package directions. Serve hot with dip.

Makes about 1 cup (250 mL).

NOTE: You may use bottled roasted peppers or roast your own. If using bottled, drain well, blot on paper towel and remove seeds.



  • Stir in 2 tbsp (30 mL) crumbled feta cheese.
  • Add smoked paprika, chipotle chile powder or cayenne pepper, to taste.