Roasted Red Pepper Dip

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From: EatingWell Magazine 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.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 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

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  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 information

  • Serving size: 1 tablespoon
  • Per serving: 18 calories; 0 g fat(0 g sat); 0 g fiber; 3 g carbohydrates; 1 g protein; 2 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 177 IU vitamin A; 2 mg vitamin C; 7 mg calcium; 0 mg iron; 127 mg sodium; 12 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Free Food

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