My husband is a dip guy.
He pretty much love all sauces, condiments and generally any flavourful product used to moisten his food. He actually refers to himself as a ‘saucy fellow’.
Despite all the home cooking I do, I often find myself in the fresh dip aisle at the grocery store giving in to his dip obsession by picking up something pre-made. While I try to pick something on the healthy end of the ridiculously large spectrum, I’m never really comfortable with the ingredient lists. That, and I always feel ripped off.
Each and every time I make a dip at home I’m reminded of how quick, easy and inexpensive it can be.
Roasting has got to be the best cooking technique ever. I mean, the flavour! Raw garlic becomes something entirely different with its mild and mellow flavour, and bell peppers become as sweet as candy.
I roasted a double batch of peppers and garlic for the this recipe. I’m not even sure what I’ll do with them at this point, but it’s given me a jumping off point to create a flavourful meal later this week. This dip will absolutely work with jarred roasted peppers too, but if you have the time it’s much less expensive (and more fun!) to do them on your own.From a nutrition standpoint this dip has it all – protein, fibre, heart healthy oils and a load of antioxidants. From a flavour standpoint, it’s wicked awesome.
Enjoy it with your favourite cracker, flatbread or veggies. Or, just dip your finger right in there and scoop it directly into your mouth like I’ve been doing.