This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Classic Macaroni Salad See how to make a classic deli-style pasta salad. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

Posted:

| View All »

left

1 of 15

right

Crossing All Borders Fusion Dip and Spread

By: Soup Lover-Sue

"Outstanding dip, with a semi-sweet, creamy kick. This is a good spread for sandwiches, topper for soft cheeses, or option for salad dressing. I made this without oil to cut fat. With summer close, we have to use all the help we can get!"

Rate/Review | Read Reviews (1)

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 1/2 cups

Ingredients

1 orange bell pepper
1 fresh habanero chili (handle with gloves)
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
1 avocado, peeled and pitted
1 tablespoon honey
1 tablespoon orange marmalade
1 tablespoon Dijon mustard
1/8 teaspoon gray sea salt
1/4 cup rice wine vinegar
1/4 cup water

Directions

Preheat an oven to 500 degrees F (260 degrees C).
Place the bell peppers onto a baking sheet. Roast in the preheated oven until the skins are nicely blackened, about 30 minutes, turning the peppers once halfway through to ensure even cooking; transfer to a brown paper sandwich bag and close tight. Wait until the peppers are completely cooled, about 20 minutes. You can remove the skins by rubbing the peppers in the bag. It cuts the mess a lot. Discard the stem, skin, and seeds.
Combine the roasted orange bell pepper, habanero pepper, parsley, mint, avocado, honey, orange marmalade, Dijon mustard, sea salt, rice wine vinegar, and water in a blender; blend until creamy and smooth.