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Slightly Spicy Roasted Red Pepper Dip


"Delicious slightly spicy dip."
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10 m servings 41 cals
Original recipe yields 8 servings (1 cup)

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  • Prep

  • Ready In

  1. Heat olive oil in a small skillet over medium-high heat. Saute garlic in hot oil until fragrant, about 1 minute.
  2. Blend garlic, red bell peppers, red wine vinegar, sriracha sauce, paprika, salt, and black pepper in a blender until smooth.

Nutrition Facts

Per Serving: 41 calories; 3.6 g fat; 2 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 276 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 6
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Easy, delicious.. I had this on some scrambled eggs with cream cheese

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...

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!!!!

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 t...

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, ...

Very good except reduced olive oil in half & vinegar in half. Love this with nam bread