10 minutes
Cook Time
40 minutes
Cooking Level


  • 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


Step 1

Preheat the oven to 400 ºF. Wrap the beet in foil & bake for 40 minutes.

Step 2

Place 1 lb peppers on a foil-lined tray & bake for 20 minutes, flip and bake for another 30 minutes.

Step 3

Remove the beet from the oven and let cool until it can be peeled & chopped.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Use cucumbers, cheese, tortilla chips, and additional peppers to dip.

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