Roasted Red Pepper Bagna Cauda Dip (warm) with Garlic Olive Oil Recipe

Bagna Cauda Dip

Roasted Red Pepper Bagna Cauda  Dip (warm)  with Garlic Olive Oil Recipe

-6 red bell peppers
-1/4 Sonoma Farm Garlic Infused Extra Virgin Olive Oil
-8 small anchovy fillets, drained
-2 tablespoons fresh lemon juice
-1/2 teaspoon crushed red pepper
-1/4 teaspoon kosher salt
-1/4 teaspoon freshly ground black pepper
-1 1/2 tablespoons chopped fresh parsley


1. Preheat broiler.
2. Cut the red bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand for 20 minutes; peel.
3. Combine bell peppers, reserved garlic, oil, and next 5 ingredients (through black pepper) in a food processor; process until smooth. Sprinkle with parsley.
4. Serve with raw or roasted vegetables, especially carrot, peppers, fennel, celery and cauliflower.

Sonoma Farm
Oct 2012

SKU: Roasted Red Pepper Bagna Cauda (hot dip) Recipe Categories: , , , Tags: , , , , , ,


There are no reviews yet.

Be the first to review “Roasted Red Pepper Bagna Cauda Dip (warm) with Garlic Olive Oil Recipe”