Roasted Red Pepper Dip

http://www.eatingwell.com/recipes/roasted_red_pepper_dip.html

From EatingWell:  November/December 1994

The combination of ginger, garlic and jalapenos brings out the sweetness of roasted red peppers; serve with low-fat sesame crackers and crudites.

About 1 cup | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

• 1 7-ounce jar roasted red peppers, rinsed and patted dry
• 1 clove garlic, coarsely chopped
• 1 1-inch-long piece fresh ginger, peeled and coarsely chopped
• 1 jalapeno pepper, seeded and coarsely chopped
• 1 scallion, sliced
• 2 teaspoons reduced-sodium soy sauce
• 2 teaspoons rice-wine vinegar, or cider vinegar
• 1 teaspoon honey, or sugar
• 3-5 tablespoons fresh breadcrumbs, (1 slice bread)

Preparation

1. Combine roasted red peppers, garlic, ginger, jalapeno, scallion, soy sauce, vinegar and honey or sugar in a blender or food processor. Process until smooth. With the motor running, add breadcrumbs, a little at a time, until the dip is thick and creamy. Taste and adjust seasonings.

Nutrition

Per tablespoon : 18 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 3 g Carbohydrates; 1 g Protein; 0 g Fiber; 128 mg Sodium; 11 mg Potassium

Exchanges: Free Food