Bellpepper Bruschetta Dip is primarily the same recipe as the Bell Pepper Bruschetta Crostini but I wanted to be able to showcase this for the Game Day celebrations.

Bell Pepper Bruschetta Dip and Chips

3 Tablespoons olive oil
4 large red, orange and yellow bell peppers, finely chopped
1 small red onion or half of a large one, finely chopped
4 garlic cloves, finely chopped
1 roma tomato , finely chopped
2 Tablespoons balsamic vinegar
1 teaspoons dried basil or 1 Tablespoon fresh basil, chopped up
1 tsp. salt
1/4 tsp. pepper

Heat the oil in a large skillet. add onion and bell peppers, all at once.
Cook over medium high heat for about 20 minutes, stirring occasionally.
Add the garlic in the last 5 minutes for sauteing the onion and bells.
Add tomato and balsamic vinegar and cook 10 more minutes.
Add salt and pepper to taste.

Red onion all ready for the Bell Pepper Bruschetta.

Serve now, or refrigerate for later or freeze now.

A plateful of beautiful peppers prepared for the Bell Pepper Bruschetta.

You just put it a bowl with your favorite chips instead of on little toasted breads.  Really a delicious dip and I hope you give it a try.
Heat the oil in a large skillet. add onion and bell peppers, all at once.
Cook over medium high heat for about 20 minutes, stirring occasionally.
Add the garlic in the last 5 minutes for sauteing the onion and bells.
Add tomato and balsamic vinegar and cook 10 more minutes.
Add salt and pepper to taste.

IF SERVING NOW:

Dish in a bowl and serve with chips such as pitas chips or tortilla chips.

TO FREEZE:

If freezing – Cool completely to room temperature. Put in a freezer container as defined in my article Preparing food for the freezer.

TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator for 6-8 hours. Zap in the microwave for a few seconds to take the chill off.  Place in a bowl next to some chips and enjoy.