Recipe: Pepper-Onion Dip
Today I'm offering an all-purpose chip dip recipe, which is appropriate for any occasion. With its red, yellow and orange peppers, it's not only flavorful but it features beautiful seasonal colors, too
- 1 tablespoon butter
- 1/4 cup finely diced red pepper
- 1/4 cup finely diced orange pepper
- 1/4 cup finely diced yellow pepper
- 1 small onion, finely diced
- pinch of kosher salt
- pinch of freshly ground black pepper
- 1 cup sour cream
- 1 tablespoon Dijon mustard
In a medium saucepan, melt the butter over medium heat. Add the peppers and onion; cook for 5 minutes. Lower heat to medium-low, add salt and pepper, and cook the vegetables for 10 more minutes, stirring occasionally, until they are softened and lightly caramelized.
In a medium bowl, stir together the sour cream and mustard. Stir in the vegetables, cover and refrigerate overnight to let the flavors develop.
Makes 1-1/2 cups dip.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Oct. 19, 2011.