Sweet and Spicy Red Pepper Dip

Updated February 23, 2016

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.

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

Makes2 cups

Cooking Methodroasting



Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Cocktail Party, game day

Recipe Coursehors d'oeuvre

Dietary Considerationegg-free, healthy, low calorie, low-fat

Equipmentfood processor

Five Ingredients or LessYes


Taste and Texturecreamy, hot & spicy, savory, spiced, sweet

Type of Dishdip/spread


  • 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


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.

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.

Transfer to a serving bowl and serve chilled.



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