knife, baking dish, food processor, spoon, tongs, aluminum foil
Old School Translations
T = tablespoon; t = teaspoon; c = cup
Preheat oven to 375º F.
Wash and dry bell peppers and place in a medium size baking dish. Drizzle with grapeseed oil and sprinkle each with a pinch of sea salt. Cover
with foil and allow to cook for about 45 minutes or until skin is charred.
Using tongs, carefully remove from baking dish and place in a plastic bag for approximately 15 minutes.
Cut peppers in half. Remove the skin and seeds.
Place bell peppers, garlic cloves and crème fraîche in food processor. Pulsate until smooth.
Transfer dip to a container and season with sea salt to taste. Cover and refrigerate for at least an hour to firm. (yields 16 oz.) To accommodate a larger crowd, simply double or triple ingredients.
Easy Solutions: *For roasted garlic instructions, Chef
Elle gives details in the Elite Eight Dip video. Chef Elle's Roasted Bell Pepper Dip can be easily used as a sandwich spread. Try it on burgers
and deli sandwiches. Another alternative is to use it instead of mayo in chicken salad. Do not discard oil from
bell peppers as it makes a delicious vinaigrette. And for homemade corn chips, reference Chef Elle's It's Corny Dip recipe.
As always, the ingredients are fresh. And for quality
assurance and optimal results, Chef Elle suggests following the recipes as written and using products mentioned.
Live At 9 cooking segment is sponsored by Double Door
Marketing and Whole Foods Market.
2014 Elle Green All Rights Reserved. Chef Elle appears courtesy of Simple Conceptions. Recipes developed and tested
by Elle Green. Credits: Food Styling and Photography: Hillary Maloney; Copywriting: Hillary Rosenberg; Home Cook Recipe Testers:
Jolena Campbell, Alice Maloney, Hillary Maloney and Jack and John