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.

"I love dips and this one looks healthy. "
Roasted Red Pepper Dip

Makes: About 1 cup

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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)


  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.


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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