Directions:
- Red Pepper Paste:.
- Measure 2 tablespoons wine and remaining ingredients except paprika into blender container; cover. Blend until smooth, scraping sides of blender frequently.
- With remaining wine, wash spices down sides of blender.
- Heat paprika in saucepan 1 minute. Add spice mixture in small amounts, stirring until smooth.
- Cook unitl hot, about 3 minutes, stirring occasionally. Cool.
- Pink Dip:.
- Mix all ingredients (paste, mayo and lemon juice). Makes about 3/4 cup.
- Red Dip:.
- Mix all ingredients (paste and chili sauce). Makes about 1 cup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 269.54 Kcal (1129 kJ) | ||
| Calories from fat | 171.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.1g | 29% | |
|---|---|---|---|
| Cholesterol | 10.32mg | 3% | |
| Sodium | 1326.01mg | 55% | |
| Potassium | 306.09mg | 7% | |
| Total Carbs | 19.66g | 7% | |
| Sugars | 10.27g | 41% | |
| Dietary Fiber | 5.2g | 21% | |
| Protein | 3.02g | 6% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.5mg | 8% | |
| Calcium | 25.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 257.86 Kcal (1080 kJ) | ||
| Calories from fat | 164.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.27g | 29% | |
|---|---|---|---|
| Cholesterol | 9.87mg | 3% | |
| Sodium | 1268.53mg | 55% | |
| Potassium | 292.82mg | 7% | |
| Total Carbs | 18.81g | 7% | |
| Sugars | 9.83g | 41% | |
| Dietary Fiber | 4.97g | 21% | |
| Protein | 2.89g | 6% | |
| Vitamin C | 8.6mg | 15% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.4mg | 8% | |
| Calcium | 24.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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