Red Pepper Dip With Taco Chips Recipe

Name: Red Pepper Dip With Taco Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 3 tablespoons diced green chilies; 2 teaspoons ready-to-use chopped garlic; 2 (12 ounce) jars roasted red peppers, drained; ½ cup thick & chunky salsa; 2 tablespoons red wine vinegar; 1 tablespoon brown sugar; 1 teaspoon ground cumin; ½ teaspoon salt; 1 (12 count) yellow taco shells; salt

Servings: persons

2 tablespoons olive oil
1 medium onion, chopped
3 tablespoons diced green chilies
2 teaspoons ready-to-use chopped garlic
2 (12 ounce) jars roasted red peppers, drained
½ cup thick & chunky salsa
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1 teaspoon ground cumin
½ teaspoon salt
1 (12 count) yellow taco shells
salt

1
Heat oil in medium skillet.
2
Add onion, diced green chiles and garlic.
3
Cook until onion begins to brown, about 4-5 minutes.
4
Place cooked onion mixture into a food processor along with red peppers, salsa, vinegar, brown sugar, cumin, and salt.
5
process until mixture is pureed.
6
Transfer to bowl and cover tightly.
7
Chill at least 1 hour or up to 2 days.
8
FOR TACO CHIPS: Preheat oven to 350.
9
Place taco shells on a baking sheet and bake 10 minutes.
10
Remove from oven and gently break into pieces.
11
Sprinkle with salt, if desired.
12
Serve with dip.

114

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium onion, chopped, 3 tablespoons diced green chilies, 2 teaspoons ready-to-use chopped garlic, and more.

Yes, Red Pepper Dip With Taco Chips 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.

That's it — enjoy your meal!

Red Pepper Dip With Taco Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions