Photo: Mike Kenneally
Grill-Roasted Red Pepper and Garlic Dip
12 ingredients
openrecipes
This flavorful blend is also delicious for dipping grilled shrimp or for spreading on grilled fish or chicken. Grilling the garlic mellows its bite, making for addictive eating. Use the roasted garlic on its own as an easy spread for grilled bread, or to embellish flavored butter, grilled poultry or vegetables.
Estimated Nutrition (whole recipe, rough)
695
Calories
17g
Protein
16g
Fat
123g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 large garlic cloves, peeled but left whole
- 3 Tbs. olive oil
- 3 red bell peppers
- 3 Tbs. fresh lemon juice
- 1 1/2 tsp. sweet paprika
- 1/2 tsp. ground coriander
- 1 tsp. salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 1 crustless slice coarse country bread, 2 by 2 1/2 by 1 inch, torn into small pieces
- 1 English cucumber, peeled if desired and cut crosswise into thirds, then pieces quartered lengthwise
- 1 fennel bulb, trimmed and cut lengthwise into slices 1/2 inch thick
- 4 carrots, peeled and thickly sliced on the diagonal
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes