Roasted Red Pepper Dip


  • 4 sweet potatoes, baked and cooled
  • 2 cloves garlic
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider or red wine vinegar
  • ½ cup bottled roasted red peppers
  • ¼ cup fresh cilantro, chopped
  • 1 small fresh chili pepper
  • 2 medium ripe fresh tomatoes peeled and seeded and chopped
  • 4 to 5 green onions finely chopped


In a food processor, blend all the ingredients listed until smooth. Scoop into an airtight container and refrigerate. About thirty minutes before serving, place in a glass decorative bowl and serve with fresh veggies or whole wheat pita bread cut into triangles. This dip can be made a couple of days in advance and will store well in refrigerator for up to three days.

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