African Pink Dip or Red Dip (For Shrimp and Celery)

Recipe from Epicurian.com. Both sound wonderful! Lots of ingredients but you could throw both versions together very quickly! Red and Pink Dips can be prepared 48 hours in advance. Store covered in refrigerator.

• Ready In: 18 mins
• Serves: 4-6

Ingredients

• Pink Dip

• 2  tablespoons  red pepper paste (recipe follows)
• 2⁄3 cup mayonnaise or 2⁄3 cup  salad dressing
• 1  tablespoon lemon juice

• Red Dip

• 2  tablespoons  red pepper paste (recipe follows)
• 1  cup chili sauce

• Red Pepper Paste

• 1⁄4 cup dry red wine
• 1  teaspoon cayenne pepper
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon ground ginger
• 1⁄8 teaspoon cardamom
• 1⁄8 teaspoon ground coriander
• 1⁄8 teaspoon ground nutmeg
• 1⁄8 teaspoon ground cloves
• 1⁄8 teaspoon ground cinnamon
• 1⁄8 teaspoon ground allspice
• 1⁄8 teaspoon black pepper
• 1⁄8  of a medium onion
• 1  small garlic clove
• 1⁄4 cup paprika

Directions

1. Red Pepper Paste:
2. Measure 2 tablespoons wine and remaining ingredients except paprika into blender container; cover. Blend until smooth, scraping sides of blender frequently.
3. With remaining wine, wash spices down sides of blender.
4. Heat paprika in saucepan 1 minute. Add spice mixture in small amounts, stirring until smooth.
5. Cook unitl hot, about 3 minutes, stirring occasionally. Cool.
6. Pink Dip:
7. Mix all ingredients (paste, mayo and lemon juice). Makes about 3/4 cup.
8. Red Dip:
9. Mix all ingredients (paste and chili sauce). Makes about 1 cup.