A vibrant and creamy dip made with roasted red peppers. It’s so good and so easy to make!

1/2 cup roasted red peppers
1/4 cup sour cream
2 tbsp mayonnaise
1 tsp lemon juice
1/2 tsp ground oregano
pinch of sugar
pinch of salt

In a food processor or blender, combine red peppers, sour cream, mayonnaise and lemon juice; puree until smooth. Stir in oregano, sugar and salt. Spoon in to a container with a tight-fitting lid. Refrigerate until ready to serve.

*Tip: To roast your own peppers, simply cut them in half and remove the seeds and stem, then place them under a broiler or on a grill until the skins start to bubble and blacken slightly. Cover them until they cool, then slide off the skins. They freeze really well too!

One Sunday afternoon I had the pleasure of visiting our town’s outdoor market all by myself. With no kids or husband to distract me, I was able to browse through the various stands and actually buy some things! I came across some red peppers that were somewhat like a bell pepper but much longer. I found out they were called Romano peppers, and while similar to a bell pepper, they were a little sweeter. They were perfect for roasting and using in this dip. If you can’t find them then regular red bell peppers or bottled roasted red peppers will do fine too.
I served this dip to my family with pita chips and baby carrots. They all seemed to like it. I think the boys were most intrigued by the colour. It was a really bright orange hue that made it a fun dip for kids. This was my first attempt at roasting red peppers and it really wasn’t hard at all. The jarred stuff is great if you’re in a real hurry but if you have a little time it’s well worth it to roast them yourself.

-Recipe from Better Baby Food (I’m using this one a lot lately, it’s a great recipe book and not just for babies!)