Pita Points With Roasted Red Pepper Dip Recipes

PITA POINTS WITH ROASTED RED PEPPER DIP

Steps:

• Preheat Broiler.
• Cut the top and bottom 1/2" of the pepper off.
• Remove the stem carefully from the top.
• Pull the seeds and veins out of the middle of the pepper.
• Cut one side of the pepper and lay it out flat, skin side down so you can remove the remaining portion of the veins.
• Lay resulting pepper strip and the top & bottom on a cookie sheet, skin side up.
• Broil peppers 3 inches from the heat for 5 minutes until they start to get splotchy (use an upside down pan under them to get them closer if needed).
• Turn pan 180* and broil another 3-5 minutes until the skin is charred (you can tell when it starts to puff that they are ready).
• Put the peppers in a glass bowl, cover with plastic wrap for 10-15 minutes.
• Remove skin & discard.
• Reduce the oven to 200°F
• Cut the pita into eighths (pizza cutter works great).
• Place on cookie sheet and bake for 20-30 minutes.
• Set aside to cool.
• In a medium skillet, heat the oil.
• Saute the onion until soft, then add the garlic, cumin, and jalapeno.
• Continue to saute for 1 minute or until the garlic is fragrant.
• Place all ingredients in a food processor (except pita) and process until smooth.
• Adjust seasoning with sea salt & black pepper.
• Serve dip with toasted pita, cover and refrigerate left-over dip.

ROASTED RED PEPPER AND EGGPLANT DIP WITH PITA WEDGES

Steps:

• Preheat oven to 400°F.
• Coat eggplant and bell peppers lightly with additional oil and arrange in a jelly-roll pan. Roast vegetables, turning once or twice, 30 to 40 minutes, or until eggplant is very soft and bell peppers are charred. Transfer peppers to a metal bowl and let steam, covered tightly with plastic wrap, until cool enough to handle.
• Peel and seed bell peppers and pat dry between paper towels. Peel eggplant and put flesh in a food processor. Add bell peppers, remaining 4 tablespoons oil, garlic, lemon juice, jalapeño, and salt and pepper to taste and combine well.
• Transfer mixture to a heavy saucepan and simmer, stirring frequently, 15 to 20 minutes, or until thickened and reduced to about 2 cups.
• Cool dip and chill, covered, at least 1 day and up to 1 week.
• Serve dip with pita wedges.

ROASTED RED PEPPER AND WALNUT DIP

Steps:

• Roast peppers over a gas burner until blackened all over, turning with tongs as each side is blistered. (Alternatively, place under a broiler.) Transfer to a bowl, and cover with plastic wrap; let stand about 15 minutes. Peel, and discard skins, stems, and seeds. Set peppers aside.
• Toast pita bread until crisp and golden. Break into 2-inch pieces; place in a bowl, and cover with the water. Soak until soft, about 10 minutes. Transfer to a sieve, and drain well, pressing out excess water. Set aside.
• Combine garlic and walnut pieces in the bowl of a food processor; process until fine crumbs form, about 10 seconds. Add paprika, cumin, and reserved peppers and pita bread; process until smooth, about 10 seconds. Add vinegar, lemon juice, oil, and salt, and season with black pepper. Pulse until combined.
• Transfer to a serving bowl; cover with plastic wrap. Refrigerate at least 1 hour or overnight. Before serving, bring to room temperature. Drizzle with oil; sprinkle with walnuts or paprika, as desired.