Roasted Red Pepper Dip I Recipe

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Roasted Red Pepper Dip I
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  1. In a large saucepan, place diced tomatoes with green chile peppers, roasted red peppers, onion, red wine, brown sugar, hot chile peppers, tomato paste, distilled white vinegar, garlic, oregano and cumin seeds. Bring to a boil, then reduce heat and allow mixture to simmer approximately 30 minutes.
  2. Place mixture in a blender, and blend to desired consistency. Chill in the refrigerator 4 hours, or until cold, before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 91.1 Kcal (381 kJ)
Calories from fat 1.87 Kcal
% Daily Value*
Total Fat 0.21g 0%
Sodium 12.95mg 1%
Potassium 214.71mg 5%
Total Carbs 18.21g 6%
Sugars 14.56g 58%
Dietary Fiber 1.3g 5%
Protein 0.96g 2%
Vitamin C 12.4mg 21%
Iron 2.7mg 15%
Calcium 34.7mg 3%
Amount Per 100 g
Calories 97.34 Kcal (408 kJ)
Calories from fat 1.99 Kcal
% Daily Value*
Total Fat 0.22g 0%
Sodium 13.84mg 1%
Potassium 229.43mg 5%
Total Carbs 19.45g 6%
Sugars 15.56g 58%
Dietary Fiber 1.39g 5%
Protein 1.02g 2%
Vitamin C 13.2mg 21%
Iron 2.9mg 15%
Calcium 37.1mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.6
  • 2

Good Points

  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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