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Parve
Easy
10 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
I was looking for a dip that wasn’t mayonnaise-based and would be good on challah.
4 – 5 peppers, mix of red orange and yellow
1 red onion
1 yellow onion
1/2 teaspoon pepper
10 – 12 cloves garlic
1/4 – 1/3 cup olive oil
1 teaspoon salt
Cut peppers and onions into two-inch pieces. Place in a bowl with garlic cloves. Toss with just enough oil to coat, salt, and pepper. Spread on parchment-lined cookie sheets.
Bake at 400 degrees Fahrenheit for 20 to 25 minutes until vegetables are soft. Let cool.
Puree in food processor with remaining oil as needed. Check for seasoning.
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