Nut-Free and Gluten-Free Recipes
by 15 Comments
There are times when we have to whip up something fabulous on the spur of the moment for unexpected guests, spontaneous celebrations or just because you’re hungry and want something a little extra special.
For just those occasions I have a staple of what I call pantry dishes that I can call on. These are dishes that are a little special (or a lot special) that can be made with things I most likely have on hand at any given moment.
This Gluten Free Roasted Red Pepper and Sun-Dried Tomato Dip Recipe is one of those items. It is a dip that is great with raw veggies, grilled baby eggplant slices or gluten free crackers. It is a terrific starter packed with flavor and takes less than 10 minutes to make.
I am giving you a couple of options. I don’t always have shallots and parsley on hand but I always have green onions. If you are using green onions, omit the shallot and parsley.
5 from 1 vote
Print Recipe
Prep Time5 mins
Total Time5 mins
Course: Condiment/Sauce
Cuisine: American
Servings: 2 servings
Calories: 919kcal
Author: Gluten Free & More
Ingredients
- 1 (15 ounce) jar roasted red peppers - drained, patted dry and roughly chopped
- ¼ cup sun-dried tomatoes in oil - drained and chopped
- 1 small shallot - finely chopped OR 2 green onions, finely chopped
- 8 ounces cream cheese at room temperature
- ½ cup sour cream
- ½ cup mayonnaise
- 6 - 12 dashes hot pepper sauce - depending on taste
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 1 handful Italian parsley - roughly chopped, omit if using green onions instead of shallot
US Customary - Metric
Instructions
Put roasted red peppers, sun-dried tomatoes, shallot (if using), cream cheese, sour cream, mayonnaise, hot pepper sauce, salt and pepper in a food processor and process until mixture is smooth. Add Italian parsley or green onions and pulse a couple of times. Serve at room temperature.
Nutrition
Nutrition Facts
Gluten Free Roasted Red Pepper and Sun-Dried Tomato Dip Recipe
Amount Per Serving
Calories 919Calories from Fat 846
% Daily Value*
Fat 94g145%
Saturated Fat 35g175%
Cholesterol 178mg59%
Sodium 810mg34%
Potassium 494mg14%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 7g8%
Protein 9g18%
Vitamin A 2135IU43%
Vitamin C 16.2mg20%
Calcium 181mg18%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags:Chili Peppers Dip Roasted Sun Dried Tomatoes
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Peter G
March 2, 2009
Reply
Love the simplicity of this Carol…and beautiful photo too!
Ali (Whole Life Nutrition)
March 3, 2009
Reply
I absolutely love red peppers. And you know they are super easy to roast them yourself. But of course the kind in the jar are even easier!
I make a dairy-free roasted red pepper dip using garbanzo beans and almond butter. Very tasty. Your recipe looks great too!
Nice photo! -Ali :)
Peter M
March 3, 2009
Reply
Roasted peppers are wonderful in a dip…I like a little sun-dried tomato in mine too!
Jennifer
March 3, 2009
Reply
This household is crazy about roasted red peppers but not sundried tomatoes. Have you ever substituted something else? suggestions?
Naomi Devlin
March 3, 2009
Reply
Yum! I love anything with sun dried tomatoes in it. I like to oven dry cherry tomatoes in the summer and munch them like sweets! You’re so right about the need for pantry standbys – you never know when you might be entertaining someone.
I’m looking for people to host, ‘Go Ahead Honey it’s Gluten Free’this year. Would you be interested? You get to pick the theme and the month (unless I’ve already alocated it). I’d be so honoured if you would – you’d bring a definite air of sophistication to proceedings…..
Just drop me a comment or email me at naomidevlin@f2s.com
x x x
Kerrie aka GFShaolin
March 3, 2009
Reply
I was just telling my husband that we don’t eat enough roasted red peppers….yum.
GFE--gluten free easily
March 3, 2009
Reply
This one looks terrific, Carol. I am all about quick and easy so I am going to start stocking a few of these items I don’t normally keep on hand. One is the roasted red peppers. I am a huge fan of those, too, so I should keep them on hand anyway. I am just imagining this dip with the grilled baby eggplant slices you mentioned—yum. Wish I had some right now!
Thanks,
ShirleyWhite on Rice Couple
March 3, 2009
Reply
Diane is a dip fiend. We have to add this into our repertoire. We seem to always be baking our dips, but this is to not have to. I can taste it with the veggies now. -Todd.
Simply...Gluten-free
March 4, 2009
Reply
I always email people back directly who ask questions but sometimes I feel that others may be interested in the answers so here is my answer to Jennifer,
The sun-dried tomatoes just add a bit of sweetness and texture. You can totally leave them out and not worry about substituting anything for them.
BTW this is a great dip with an antipasta platter.
thewholegang
March 4, 2009
Reply
Great photo, looks delicious. One of the few things I’ve seen that makes me miss dairy.
RecipeGirl
March 4, 2009
Reply
This is exactly the sort of dip I could eat gobs of. Delicious!
H.Peter
March 5, 2009
Reply
Great idea. Great picture. Great Blogger.
Love your Blog.
Cynthia
March 6, 2009
Reply
Honestly you make some of the most attractive food around.
Melanie "Gluti Girl"
March 9, 2009
Reply
Looks fabulous! I love roasted red peppers and anything with cream cheese. Hope you had a happy birthday!
Jean K
December 11, 2014
Reply
Your GF Roasted Red Pepper and Sun Dried Tomato Dip recipe is DELICIOUS! However, the serving size of “2” that is listed should probably be “12”. I served it with fresh veggies and will definitely make it again. Thanks so much.
