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Old 02-01-2006, 01:01 PM   #10
Bewitchin' in the kitchen
mauvaisroux's Avatar
Join Date: Feb 2002
Location: Canada
Posts: 11,506

Default Roasted Red Pepper Dip

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
We are cups, constantly and quietly being filled.
The trick is, knowing how to tip ourselves over
and let the beautiful stuff out. - Ray Bradbury

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