Roasted Red Pepper Dip

From EatingWell: November/December 1994 — Subscribe Now!

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. "

About 1 cup

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

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

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