Roasted Red Pepper Dip with Garlic & Rosemary Potato Wedges
Prep: 15 minutes | Cook: 22-25 minutes | Serves: 4-6
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All-Seasoned Kettle-Style Wedges
Who needs takeout when you’ve got Cavendish Farms Restaurant Style All-Seasoned Kettle-Style Wedges? These new jumbo wedges are as big in taste as they are in size. Seasoned to perfection, the skin-on wedges give you crispy, restaurant-inspired flavours. Serve them as a side, loaded up with your favourite toppings, or dip them for a gourmet snack.
Ingredients
- 2 large red bell peppers, halved, stems and seeds removed
- 1 fresh red Mirasol chilli pepper, quartered, stem and seeds removed
- 4 cloves garlic, peeled, ends trimmed
- 1 to 2 Tablespoons olive oil
- 1 to 3 teaspoons Liquid Gold Rosemary Garlic Agrodolce White Balsamic Vinegar
- ¼ to ½ teaspoon salt
- One pinch to ⅛ teaspoon fresh ground black pepper
Directions
- Preheat the oven to 450ºF (230ºC). Line a baking sheet with parchment paper.
- In a large bowl, toss the halved red peppers, sliced chilli pepper, and garlic cloves with 1 tablespoon of olive oil. Place the red peppers, face down on the prepared baking sheet. Tuck the chilli pieces and garlic cloves under the red peppers for protection. Place the baking sheet in the preheated oven, and roast until the skins of the red peppers are charred black, about 20 to 22 minutes. Remove the baking sheet from the oven and set on a wire rack to cool for 5 to 10 minutes.
- Once you can comfortably handle the red peppers with your hands, peel off the charred skins and discard. The skins should peel away fairly easily. Place the roasted red peppers, chilli, and garlic cloves in the bowl of a food processor or a blender. Pulse everything together a few times until the roasted ingredients are well mixed but still chunky.
- Scrape the roasted red pepper mixture into a bowl. Stir in 1 teaspoon of vinegar, ¼ teaspoon of salt, and a pinch of ground pepper. Adjust the seasoning with more vinegar, salt, pepper, or even olive oil to suit your taste. Serve the roasted red pepper dip with Cavendish Farms Restaurant Style Kettle Wedges.
