Nutrition per serving may change if servings are adjusted.
1 24-ounce jar roasted red sweet peppers with garlic, drained
1 (6 ounce) can tomato paste
1 tablespoon snipped fresh thyme or ½ teaspoon dried thyme, crushed
2 teaspoons white sugar
⅛ teaspoon cayenne pepper
Fresh thyme sprig
Place drained peppers and tomato paste in a blender or food processor. Cover and blend or process until nearly smooth. Transfer mixture to a serving bowl. Stir in snipped or dried thyme, sugar and cayenne pepper. Garnish with thyme sprig. Serve with assorted dippers.