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Roasted Red Pepper Dip
Roasted Red Pepper Dip

Category: Spread/Dip/Salsa | Serves: 12

(61 ratings)

Nutrition Information:
Calories: 36
Protein: 1 g
Carbs: 9 g
Fat: 0 g
Saturated Fat: 0 g
Sodium: 73 mg
Fiber: 2 g

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Roasted red peppers add a smoky and sweet flavor - perfect for dipping veggies or baked pita chips.
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.
2 Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.
3 Bake in an oven at 425ยบ for 20 minutes or until skin is blackened and blistered.
4 Remove peppers from oven and place in a paper bag. Close bag and let cool for 10 minutes. Peel and discard skins.
5 Place peppers in a food processor, cover and blend until finely chopped.
6 Add tomato paste, sugar, thyme, salt, red pepper flakes and garlic. Cover and blend until smooth.
7 Yield: 3/4 cup. Serving Size: 1 tablespoon.

Ratings & Reviews
(61 ratings)
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