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Sweet and Spicy Red Pepper Dip Recipe-4238

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There are few dips more vibrantly colorful than this one. It’s also another dip that is low in fat but high in flavor—serve it with crudités for a snack that will get high marks from your calorie-watching guests.

Yield: Makes 2 cups


  • 2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 1 jalapeno, seeded and minced
  • 4 garlic cloves, minced
  • 6 large red bell peppers, roasted, peeled, and seeded
  • 1 tablespoon plus 1 teaspoon red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon light brown sugar
  • 1 teaspoon ground cumin
  • Salt to taste


1. Heat the oil in a large skillet over medium heat. Add the onion and jalapeno and cook uncovered, stirring often, until the onion is browned, about 6 minutes. During the last minute, add the garlic. Let cool slightly.

2. Combine the red peppers, onion and garlic, red wine vinegar, balsamic vinegar, brown sugar, and cumin in a food processor and process to a puree. Season with salt. Transfer to a medium bowl and let cool completely, then cover tightly and refrigerate until chilled, at least 1 hour, or up to 2 days.

3. Transfer to a serving bowl and serve chilled.


Make-Ahead: The dip can be prepared up to 2 days ahead.

© 2002 Rick Rodgers

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings and includes 1/2 teaspoon of added salt.

44kcal (2%)
10mg (1%)
80mg (133%)
97mcg RAE (3%)
0mg (0%)
76mg (3%)
0g (1%)
2g (3%)
0mg (2%)

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