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Roasted Red Pepper Dip

Scott Phillips

Yield: Yields about 1 cup

Smoky and sultry, this is a sophisticated dip for pairing with Homemade Potato Chips (of course, they make store-bought ones taste better too). You can roast the peppers yourself or use jarred.


  • 1 dried guajillo chile
  • 2 medium roasted red bell peppers, skinned and seeded
  • 1 medium clove garlic, chopped
  • 1/4 cup toasted, shelled pumpkin seeds (pepitas)
  • 3 Tbs. extra-virgin olive oil
  • 1 Tbs. tomato paste
  • 2 tsp. red wine vinegar or sherry vinegar
  • 1 tsp. granulated sugar
  • 1/2 tsp. smoked paprika
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 80
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 0
  • Sodium (mg): 170
  • Carbohydrates (g): 3
  • Fiber (g): 1
  • Protein (g): 2


  • In a medium bowl, cover the chile with boiling water. Set aside for 30 minutes, using a spoon or small plate to keep the chile submerged. Drain, remove the stem and seeds, and roughly chop.
  • Put the chile and all the remaining ingredients but the salt and pepper in a food processor and process until smooth. Season to taste with salt and pepper. Let the dip stand at room temperature for 30 minutes before serving so the flavors can develop.

Make Ahead Tips

The dip can be made up to a week ahead, covered and refrigerated.


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