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Serves 4-6
Prep time 30 minutes
Cook time 10 minutes
Total time 40 minutes
Dietary Diabetic Friendly, Gluten Free, Plant-based, Vegetarian
Meal type Appetizer, Snack
Misc Pre-preparable, Serve Cold
By author Aloha Cooks
Roasted red pepper, garlic, and onion make this dip sweet but it contains all vegetables so it's healthy and low-calorie


  • 1 large Red Bell Pepper (please buy organic, bell peppers are on the Dirty Dozen list)
  • 1 Ripe Tomato
  • 1 small Onion
  • 2 cloves Garlic
  • 4 stalks Celery (please buy organic, celery is on the Dirty Dozen list)
  • 1/3 cup Celery Leaves (chopped and loosely packed)
  • 4 Fresh Basil leaves
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Celtic Sea Salt or Himalayan Salt
  • 1/8 teaspoon Chipotle Pepper
  • 1 Lime, fresh squeezed


Step 1.
Put oven on broil. Wash and clean red bell pepper, peel and slice onion, peel garlic cloves. Coat all vegetable with extra virgin olive oil and place on broiling pan or foil. Put the vegetables under the broiler, turning once during cooking until browned on both sides. Remove from oven and set aside to cool.
Step 2.
Wash and chop the celery sticks, celery leaves, and tomato. Wash the basil leaves. Add to a food processor or blender. Juice lime and add to food processor or blender. Peel the cooled roasted red pepper to remove the skin. Discard. Add the roasted red pepper, onion, and garlic to the food processor. Add the salt and chipotle pepper. Process until smooth.
Step 3.
Using a slotted spoon, transfer the mixture to a small serving dish or dip bowl, draining and leaving the excess liquid behind. Put on tray or dish and arrange fresh vegetables around the dip. You can use lightly steamed vegetables like sugar snap peas or asparagus as well as raw vegetables like cucumbers, carrots, bell peppers, broccoli, cauliflower, cherry tomatoes, etc.

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The "Aloha Cooks" live in Hawaii and create original recipes using healthy whole foods and since one of them is a registered dietitian you can be sure they are delicious and nutritious.

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