Roasted Red Pepper Dip

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Nutritional Info
  • Amount Per Serving
  • Calories: 16.4
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 68.2 mg
  • Total Carbs: 3.9 g
  • Dietary Fiber: 0.7 g
  • Protein: 0.5 g

View full nutritional breakdown of Roasted Red Pepper Dip calories by ingredient
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Add some spice to your life with this great alternative to regular chip dip. Add some spice to your life with this great alternative to regular chip dip.


    • 2 medium red sweet peppers
    • 2 tablespoons tomato paste
    • 1 teaspoon sugar
    • 1 teaspoon fresh thyme (or 1/4 teaspoon crushed and dried thyme)
    • 1/4 teaspoon salt
    • dash of red pepper flakes
    • 1 clove garlic, chopped


1. Roast the peppers:

Cut peppers into quarters and remove stem, seeds, and membranes.

Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.

Bake in an oven at 425 F for 20 minutes or until skin is blackened and blistered.

Remove peppers from oven and place in a paper bag. Close bag and let cool for 10 minutes.

Peel and discard skins.

2. Place peppers in a food processor, cover and blend until finely chopped.

3. Add tomato paste, sugar, thyme, salt, red pepper flakes and garlic. Cover and blend until smooth.

Options: For a different colored dip, try orange or yellow sweet peppers.

Makes 3/4 cups and serves 12.

Reprinted with permission by Public Health Seattle & King County

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