Spicy Asian Roasted Red Pepper Dip

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Quick Facts:

Serves 4-6


2 red peppers, roasted or 2 large jarred roasted red peppers
½ cup chopped onion
1 Tbsp chili garlic sauce
1 oz peeled ginger
15 large leaves basil
15 leaves mint
2 Tbsp Mirin
2 Tbsp rice vinegar
1 Tbsp fish sauce
1 tsp ground coriander
1 20 oz can white kidney beans, drained and rinsed
1 pkg papadums
½ cup canola or vegetable oil
Toasted sesame oil, optional


1. Combine all ingredients except the sesame oil in a blender or vitamix.
2. Blend until smooth
3. In a small skillet heat canola oil until it reaches 350 degrees.
4. Fry papadums until crispy. Serve with dip drizzled with a little sesame oil.

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