Gluten Free Roasted Red Pepper and Sundried Tomato Dip Recipe

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by Carol Kicinski on March 2, 2009

There are times when we have to whip up something fabulous on the spur of the moment for unexpected guests, spontaneous celebrations or just because your hungry and want something a little extra special.

For just those occasions I have a stable of what I call pantry dishes that I can call on. These are dishes that are a little special (or a lot special) that can be made with things I most likely have on hand at any given moment.

This recipe is one of those items. It is a dip that is great with raw veggies, grilled baby eggplant slices or gluten free crackers. It is a terrific starter packed with flavor and takes less than 10 minutes to make.

I am giving you a couple of options, I don’t always have shallots and parsley on hand but I always have green onions. If you are using green onions, omit the shallot and parsley.

Gluten Free Roasted Red Pepper and Sundried Tomato Dip Recipe

Ingredients

1 15 ounce jar roasted red peppers – drained, patted dry and roughly chopped
¼ cup sun-dried tomatoes in oil, drained and chopped
1 small shallot, finely chopped or 2 green onions, finely chopped
8 ounces cream cheese at room temperature
½ cup sour cream
½ cup mayonnaise
6 – 12 dashes hot pepper sauce (depending on taste)
1 teaspoon sea salt
½ teaspoon freshly cracked black pepper
1 handful Italian parsley, roughly chopped (omit if using green onions instead of shallot)

Directions

Put roasted red peppers, sun-dried tomatoes, shallot (if using), cream cheese, sour cream, mayonnaise, hot pepper sauce, salt and pepper in a food processor and process until mixture is smooth. Add Italian parsley or green onions and pulse a couple of times. Serve at room temperature.

Servings

A gluten free recipe that serves 2 people.

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Categories:    Appetizers

{ 14 comments… read them below or add one }

Peter G March 2, 2009 at 11:24 pm

Love the simplicity of this Carol…and beautiful photo too!

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Ali (Whole Life Nutrition) March 3, 2009 at 12:17 am

I absolutely love red peppers. And you know they are super easy to roast them yourself. But of course the kind in the jar are even easier!

I make a dairy-free roasted red pepper dip using garbanzo beans and almond butter. Very tasty. Your recipe looks great too!

Nice photo! -Ali :)

Reply

Peter M March 3, 2009 at 7:13 am

Roasted peppers are wonderful in a dip…I like a little sun-dried tomato in mine too!

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Jennifer March 3, 2009 at 11:42 am

This household is crazy about roasted red peppers but not sundried tomatoes. Have you ever substituted something else? suggestions?

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Naomi Devlin March 3, 2009 at 1:05 pm

Yum! I love anything with sun dried tomatoes in it. I like to oven dry cherry tomatoes in the summer and munch them like sweets! You’re so right about the need for pantry standbys – you never know when you might be entertaining someone.

I’m looking for people to host, ‘Go Ahead Honey it’s Gluten Free’this year. Would you be interested? You get to pick the theme and the month (unless I’ve already alocated it). I’d be so honoured if you would – you’d bring a definite air of sophistication to proceedings…..

Just drop me a comment or email me at naomidevlin@f2s.com

x x x

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Kerrie aka GFShaolin March 3, 2009 at 4:42 pm

I was just telling my husband that we don’t eat enough roasted red peppers….yum.

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GFE--gluten free easily March 3, 2009 at 4:45 pm

This one looks terrific, Carol. I am all about quick and easy so I am going to start stocking a few of these items I don’t normally keep on hand. One is the roasted red peppers. I am a huge fan of those, too, so I should keep them on hand anyway. I am just imagining this dip with the grilled baby eggplant slices you mentioned—yum. Wish I had some right now!

Thanks,
Shirley

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White on Rice Couple March 3, 2009 at 11:23 pm

Diane is a dip fiend. We have to add this into our repertoire. We seem to always be baking our dips, but this is to not have to. I can taste it with the veggies now. -Todd.

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Simply...Gluten-free March 4, 2009 at 12:30 pm

I always email people back directly who ask questions but sometimes I feel that others may be interested in the answers so here is my answer to Jennifer,

The sun-dried tomatoes just add a bit of sweetness and texture. You can totally leave them out and not worry about substituting anything for them.

BTW this is a great dip with an antipasta platter.

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thewholegang March 4, 2009 at 1:01 pm

Great photo, looks delicious. One of the few things I’ve seen that makes me miss dairy.

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RecipeGirl March 4, 2009 at 10:18 pm

This is exactly the sort of dip I could eat gobs of. Delicious!

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H.Peter March 5, 2009 at 3:54 pm

Great idea. Great picture. Great Blogger.

Love your Blog.

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Cynthia March 6, 2009 at 6:36 pm

Honestly you make some of the most attractive food around.

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Melanie "Gluti Girl" March 9, 2009 at 5:12 pm

Looks fabulous! I love roasted red peppers and anything with cream cheese. Hope you had a happy birthday!

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