Sunday, March 16, 2014

Roasted Bell Pepper and Chicken Dip

They say Necessity is the Mother of all Inventions. While creating this recipe, my necessity was abundance. Ironic...right?
I had too much of these multicolored peppers from Costco and I didn't know what to make with them, as all the cooking I did up to that point involved green Bell Peppers or Green Capsicums.
Now these were sweeter, crunchier and had a sourish quality to them.
They hung out in my refrigerator that weekend and until the next weekend, when I finally decided to make something out of them. Now weekends at our home are sacred. We don't do pasta (Hubby), we don't do spicy stuff (kids) and we don't do hard-to-prepare items (Moi- coz I am the laziest person in this planet when the weekend arrives finally!)
I checked out a couple of recipes over the Internet and ruled out almost all of them because they kept on appearing with pasta recipes or some other stuff which I was in no mood to make. But what caught my attention was how many recipes asked for the Bell Peppers to be roasted and then used.
That kind of gave me the idea to this super simple recipe.
For this recipe, you can use canned chicken breast or leftover cooked chicken breast or rotisserie chicken sans the skin.

3 large bell peppers (any one of the colors pictured above will do, but I prefer red ones) - washed, seeded and cut into flat pieces as in the picture
Olive Oil and Salt - enough to drizzle and sprinkle over the bell pepper sections

1 can or 10 oz of boneless, skinless, cooked chicken breast
1 tsp garlic powder
1 tsp onion powder
1/2 cup mayonnaise
1 tsp lemon zest
1 tsp dry basil/ 4-5 leaves of fresh basil (For another yummy variation, sub Basil with Dill)
salt and pepper - to taste

1. Lay the cut bell peppers (cut-side down) in a plate and drizzle olive oil over it to coat. Sprinkle some sea salt on top. Lay them flat skin side down on a cast iron skillet or lipped cookie sheet. Now you can either bake them in a 375 degree F oven or on a gas top in the skillet, for a few minutes until it resembles the image below. 

2. Now, peel the cling film-like skin from the roasted peppers and scrape off any burnt parts gently.
Add the remaining ingredients and the peeled, roasted peppers and pulse until your preferred consistency is reached. Chunky or smooth, this dip is delicious.

3. Now chill them for an hour or more before serving. You can serve them on french bread or as a dip with  crackers or use them as a sandwich filling. Possibilities are endless!

Enjoy them your way! Bon Appetite! 

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