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Roasted Red Pepper Dip
All She Cooks
This five-ingredient roasted red pepper dip couldn't be an easier to make. Just toss it all in the blender, and you have a delicious appetizer ready in just a few minutes.
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Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Course
Appetizer
Cuisine
American
Servings
1
cup
Calories
62
kcal
Equipment
Blender
Ingredients
US Customary
Metric
1x
2x
3x
½
large jar roasted red peppers
drained
2
teaspoons
tomato paste
more if a thicker dip is desired
2
garlic cloves
minced
2
tablespoons
Balsamic vinegar
2
teaspoons
chili powder
Instructions
Mix all ingredients together in food processor. Pour into a bowl.
If you'd like a thicker dip, stir in extra tomato paste a tablespoon at a time until the desired thickness is reached.
Serve with chips, crackers and/or celery.
Nutrition
Calories:
62
kcal
Carbohydrates:
12
g
Protein:
2
g
Fat:
1
g
Saturated Fat:
1
g
Sodium:
422
mg
Potassium:
236
mg
Fiber:
2
g
Sugar:
7
g
Vitamin A:
1465
IU
Vitamin C:
13
mg
Calcium:
24
mg
Iron:
1
mg
Keyword
easy dip recipe, roasted red pepper dip, what to do with roasted red peppers
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