(makes about 3/4 cup)

Ingredients:

Note: Nutrition Facts measured for the dip only. See recipe for pita chips for its separate nutrition facts label.

• 2 medium red sweet peppers or one 7 oz. jar of roasted red sweet peppers, drained.
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 1 teaspoon fresh thyme (or 1/4 teaspoon crushed and dried thyme)
• 1/4 teaspoon salt
• Dash of red pepper flakes
• 1 clove garlic, chopped
• 1 recipe for Garlic Pita Chips. Click here for recipe.

Directions:

1. How to roast sweet peppers:
   • Cut peppers into quarters and remove stem, seeds, and membranes.
   • Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.
   • Bake in an oven at 425º for 20 minutes or until skin is blackened and blistered.
   • Remove peppers from oven and place in a paper bag. Close bag and let cool for 10 minutes.
   • Remove and discard skins.
     
     
2. Place peppers in a food processor, cover and blend until finely chopped.
   
   
3. Add tomato paste, sugar, thyme, salt, red pepper flakes and garlic. Cover and blend until smooth.
   
   
4. Serve with Garlic Pita Chips.

Options:

1. For a different color, try orange or yellow sweet peppers.