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Posted on Sep 18, 2011 in Appetizers and Side Dishes, Recipes Section: | 0 comments

Fiesta Dip

Fiesta Dip


Fiesta Dip
Prep time
Cook time
Total time
Serves: 2 cups
  • 2 medium red peppers, roasted
  • 15 sun-dried tomatoes (not in oil)
  • 3-4 large garlic cloves, coarsely chopped
  • 2 Tbsp jalapeno peppers, chopped
  • 15 fl. oz canned romano beans
  • 1 tsp dried cumin
  • 1 tsp dried oregano
  • 1 Tbsp Apple Cider Vinegar
  • ¼ cup Essential Balance Oil
  • Sea salt to taste
  1. Roast peppers, by baking 15 minutes in 500°F (260°C) oven.
  2. Seal in paper bag for 20-30 minutes.
  3. Peel pepper skins with fingers.
  4. Core and seed over bowl to catch juices.
  5. Set aside.
  6. Place tomatoes in small bowl and barely cover with boiling water, soak until soft (about 15 minutes).
  7. Remove and squeeze out as much moisture as possible.
  8. Coarsely chop tomatoes. Place chopped tomatoes in food processor or blender.
  9. Add garlic, jalapeno peppers and red peppers; process until finely chopped.
  10. Add beans, blend until pureed.
  11. Add Apple Cider Vinegar, cumin, and oregano.
  12. Slowly blend in Essential Balance® Oil until mixture thickens.
  13. Season with salt.
  14. Serve immediately or refrigerate in airtight container for up to 2 days.

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