Roasted Red Pepper Dip with Homemade Pita Chips

The smell of roasted red peppers transports me to my Great Aunt Connie and Uncle Neil’s house in New Jersey. My family and I would make pit stops there before heading back home to Virginia, and I still remember the smell of roasted red peppers cooking away on her gas stove top. They say smells and music trigger some of the strongest memories, and I wholeheartedly believe it. Their gas stove had a distinct smell, one that I had never experienced since I grew up with an electric stove top. She also had a basement full of canned tomatoes, beans, and other goodies. Right next to the pantry was a toilet with no room built around it and no door. My sisters and I always thought that was so funny and couldn’t imagine how anyone could feel comfortable using a loo with no door around it. I never really got an answer as to why it was not finished, but I do know I’ll always remember it.

Fast forward to 2013, and there I am in my kitchen, roasting red peppers under the broiler at 500, and permeating my own house with the smells reminiscent of Aunt Connie’s. Traditionally, we like to eat roasted peppers sliced up with olive oil, a little garlic, and topped upon a nice crusty piece of Jersey bread. For this recipe, I decided to bring ricotta to the party and puree the peppers with it to make a dip. Add in homemade pita chips and that’s all you need to make this appetizer!


The song of the recipe is Carole King’s  “Will You Still Love Me Tomorrow.” This song was playing in the background of a home video that my Dad took, where Aunt Connie and Uncle Neil are milling around a family get together. I hear the piano intro and instantly go back in my mind to watching this home video as a toddler on the floor of my parents house.




Roasted Red Pepper Dip with Homemade Pita Chips
Prep time
Cook time
Total time
Serves: 6
  • For the Dip:
  • 3 red peppers
  • 3 tbs ricotta cheese
  • 1 tsp salt
  • 1 tsp pepper
  • For the Pita Chips:
  • One pack whole wheat pita bread
  • 4 tbs extra virgin olive oil
  • Salt and Pepper
  1. For the Dip:
  2. Broil the peppers on a sheet pan on 500 for 30-40 minutes (until their skin blackens).
  3. Remove from oven and carefully place into a bowl with saran wrap.
  4. Let cool for 30 minutes in covered bowl.
  5. Once cooled, remove outer black skin from peppers and discard the stem and seeds.
  6. Place into food processor along with the ricotta cheese and salt and pepper.
  7. Blend until well incorporated and serve with homemade pita chips.
  8. For the Pita Chips:
  9. Preheat the oven to 350.
  10. Slice pita bread in half and then cut into triangles.
  11. Arrange on sheet pan, brush on evoo, and season generously with salt and pepper.
  12. Cook about 10 minutes or until golden brown and crunchy.





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