African Red Dip Recipe

Name: African Red Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Red Pepper Paste; 1/4 cup dry red wine; 1 teaspoon ground red pepper; 3/4 teaspoon salt; 1/4 teaspoon ground ginger; 1/8 teaspoon ground cardamom; 1/8 teaspoon ground coriander; 1/8 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1/8 teaspoon ground cinnamon; 1/8 teaspoon black pepper; 1/8 medium onion, chopped; 1 clove garlic, minced; 1/4 cup paprika; Sauce; 1 cup bottled chili sauce

Servings: persons

Red Pepper Paste
1/4 cup dry red wine
1 teaspoon ground red pepper
3/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon ground coriander
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon black pepper
1/8 medium onion, chopped
1 clove garlic, minced
1/4 cup paprika
Sauce
1 cup bottled chili sauce

1
Red Pepper Paste: Process all paste ingredients except paprika in blender until smooht, scraping sides frequently.
2
Heat paprika in 1-qt saucepan for 1 minute.
3
Add spice mixture gradually, stirring until smooth.
4
Heat, stirring occasionally until hot, about 3 minutes.
5
Cool.
6
To make dipping sauce: Mix chili sauce with 2 Tbsp red pepper paste.
7
Serve with cooked, chilled shrimp.
8
Leftover paste keeps well in refrigerator for the next batch.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Red Pepper Paste, 1/4 cup dry red wine, 1 teaspoon ground red pepper, 3/4 teaspoon salt, and more.

Yes, African Red Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

African Red Dip

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