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Roasted Red Pepper Dip

:  November/December 1994

Your rating: None Average: 3.2 (9 votes)

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


READER'S COMMENT:
"I love dips and this one looks healthy. "
Roasted Red Pepper Dip Recipe

Makes: About 1 cup

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

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)

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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; 0 g added sugars; 1 g protein; 0 g fiber; 128 mg sodium; 11 mg potassium.

Exchanges: Free Food


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Recipe Categories

Holiday
New Year's Eve
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Health & Diet Considerations
Healthy weight
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Meal/Course
Snack
Appetizers
Lunch
Style/Theme
Entertaining, casual
Potluck
Quick (total 30 min. or less)
Vegan
Vegetarian
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
8 or more
Preparation/ Technique
No-cook
Type of Dish
Appetizer
Snack
Season
Spring
Summer
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Winter
Ethnic/Regional
Asian
Publication
November/December 1994
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