- 2 lb Pure Flavor® Aurora Bites Mini Sweet Peppers, divided
- 1 lb Pure Flavor® Mini Cucumbers
- 2 eggs, boiled
- 1 bag tortilla chips
- 1 onion, sliced
- ½ red beet
- 1 cup cheddar cheese, sliced
- ¼ cup tomato paste
- ¼ cup olives, sliced
- 2 tsp lime juice
- 1 tsp cilantro, chopped
- 1 tsp garam masala
- 1 tsp salt
- 1 tsp pepper
- ½ tsp ginger, grated
Preheat the oven to 400 ºF. Wrap the beet in foil & bake for 40 minutes.
Place 1 lb peppers on a foil-lined tray & bake for 20 minutes, flip and bake for another 30 minutes.
Remove the beet from the oven and let cool until it can be peeled & chopped.
Remove peppers, cover with foil, and let cool. When cooled, remove stems and seeds from the peppers, peel off the skin, & place peppers into blender.
Sauté the onion until translucent, then add to blender along with beet, ginger, tomato paste, cilantro, garam masala, lime juice, and salt & pepper. Blend until combined then transfer dip into a bowl.
Make the egg “eyeballs” by slicing eggs in half & top the yolk with a small piece of black olive. Add on top of dip and arrange black olives into a mouth.
Use cucumbers, cheese, tortilla chips, and additional peppers to dip.
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