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Appetizer RecipesDips, Spreads page 3 >  Roasted Red Pepper Dip



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Makes 3/4 cups


    • 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 425º 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.

Serving Size: 1 tablespoon (122 g)
Servings Per Recipe: 12

    mount per serving
    Calories 36
    Calories from fat 2
    Total Fat 0 g
    Saturated Fat 0 g
    Cholesterol 0 mg
    Sodium 73 mg
    Total Carbohydrates 9 g
    Dietary Fiber 2 g
    Sugars 0 g
    Protein 1 g
    Vitamin A 135%
    Vitamin C 380%
    Calcium 0%
    Iron 4%

King County Washington Public Health


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