Sweet and Spicy Red Pepper Dip
Published by William Morrow
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.
NotesMake-Ahead: The dip can be prepared up to 2 days ahead.
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Cocktail Party, game day
Recipe Coursehors d'oeuvre
Dietary Considerationegg-free, healthy, low calorie, low-fat
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.
2002 Rick Rodgers