Delicious slightly spicy dip.

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
8
Yield:
1 cup
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a small skillet over medium-high heat. Saute garlic in hot oil until fragrant, about 1 minute.

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  • Blend garlic, red bell peppers, red wine vinegar, sriracha sauce, paprika, salt, and black pepper in a blender until smooth.

Nutrition Facts

41 calories; protein 0.4g 1% DV; carbohydrates 2g 1% DV; fat 3.6g 6% DV; cholesterolmg; sodium 275.9mg 11% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/22/2015
It was awesome with a few variations-I roasted the peppers in olive oil salt and pepper and then I added half a jalapeño and cayenne pepper for a spicier flavor and more salt and pepper than the recipe calls for. Otherwise it was great! Read More
(2)
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/22/2015
It was awesome with a few variations-I roasted the peppers in olive oil salt and pepper and then I added half a jalapeño and cayenne pepper for a spicier flavor and more salt and pepper than the recipe calls for. Otherwise it was great! Read More
(2)
Rating: 5 stars
08/20/2014
Easy delicious.. I had this on some scrambled eggs with cream cheese Read More
(2)
Rating: 4 stars
06/29/2017
Followed directions on point. Little on the runny side but that could have something to do with the size of the peppers as well. VERY VERY good flavor!!!! Read More
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Rating: 5 stars
02/28/2015
Excellent unique flavor. Mine was too thin to use as a dip but I think I may have over puréed and I didn't drain the red peppers well enough. Versatile I will use this as a sauce on chicken eggs etc. I may even eat with a spoon:) Read More
Rating: 5 stars
11/10/2015
Five star flavor! I roasted the red pepper according to AR cooking school instructions! (Thank you AR for easy instructions.) Made this recipe with coconut oil instead of olive oil. It was too thin for dipping when made but firmed up overnight in the fridge. Wonderful consistency for dipping the next day. Just the right amount of heat and a nice contrast with cold celery sticks. This recipe as written would make a great soup with just a few additions (i.e. cream and some smoked gouda or sweetened coconut milk). Going to make a bigger batch today and keep this in the fridge for snack attacks. On HCG 2.0 diet the fat calories are zeroed out by coconut oil. This is an excellent snack. Thanks for sharing this scrumptious recipe. Read More
Rating: 4 stars
11/02/2014
Very good except reduced olive oil in half & vinegar in half. Love this with nam bread Read More
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