Mix olives in a food processor until finely chopped, remove and reserve in bowl. Add peppers, vegetable paste, garlic, oil and salt to food processor and mix until pureed. Transfer red pepper sauce to a bowl and stir in olives. Top with rosemary and serve warm or cold. Great with polenta, fries, breadsticks or as a sandwich spread. Serves 4-6.
Estimated per serving. Salt added “to taste” is not included in this pilot calculation.
Roasted Red Pepper Dipping Sauce
Prep: 10 min Servings: 4-6
A versatile and delicious dipping sauce made of roasted peppers and olives that can be served hot or cold, with polenta, fries or breadsticks.
Ingredients
1 can Cento Jumbo Pitted Black Olives (5.75 oz), finely chopped
1 jar Cento Chefs Cut Roasted Peppers (12 oz), drained
2 tbsp Cento Vegetable Paste in a Tube
1 Bellino Whole Garlic Cloves
1/2 tsp Cento Fine Sicilian Sea Salt
1/4 tsp Fresh Rosemary, finely chopped
1 tbsp Cento Imported Extra Virgin Olive Oil
Directions
Mix olives in a food processor until finely chopped, remove and reserve in bowl. Add peppers, vegetable paste, garlic, oil and salt to food processor and mix until pureed. Transfer red pepper sauce to a bowl and stir in olives. Top with rosemary and serve warm or cold. Great with polenta, fries, breadsticks or as a sandwich spread. Serves 4-6.
Nutrition facts are not available for this product right now.
Nutrition Facts
Servings Per Container
Serving Size
Calories
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein
Vitamin D
Calcium
Iron
Potassium
INGREDIENTS:
Packaging, nutrition facts and ingredient statements are subject to change. For the most up to date information regarding a product, please refer to the product’s packaging.
Packaging, nutrition facts and ingredient statements are
subject to change. For the most up to date information
regarding a product, please refer to the product’s packaging.
