Sun-Dried Tomato and Roasted Red Pepper Dip

Sun-Dried Tomato and Roasted Red Pepper Dip

  • Preparation 15 min
  • Makes 1 ½ cups (375 ml)
Featured in RICARDO Magazine SPRING 2016
  • Vegetarian
  • Vegan
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free
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Ingredients

Preparation

Note from Ricardo

You can use store-bought roasted peppers for this recipe. Just make sure to rinse and drain them. Dip will keep for 3 to 5 days in the refrigerator.

Personal Note

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