Makes 8 servings
1 piece fresh ginger(about the size of your thumb), peeled and grated
1 clove garlic, coarsely chopped
7 ounces roasted red bell pepper (from a jar - but packed in water, not oil)
2 teaspoons soy sauce
2 teaspoons rice wine vinegar
1 teaspoon honey
1 jalapeno, seeded and coarsely chopped
1 scallion, sliced
5 tablespoons fresh bread crumbs
Measure the breadcrumbs into a small bowl and set aside.
Drain and dry the roasted red pepper on some paper towels to remove excess moisture.
In a food processor, combine all ingredients except the bread crumbs. Once the other ingredients are blended, add the bread crumbs a little at a time until dip is thick and creamy. Cover and chill.
Serve with fresh cut up vegetables
Nutritional info per serving of 2 tbs:
Calories 28; Fat 0g, Dietary Fiber 0g