Roasted Red PepperWalnut Dip Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Transform jarred roasted red peppers into a fresh and flavorful dip seasoned with cumin and a pinch of cayenne.

Ingredients

Makes about 1 1/3 cups

1/4 cup chopped walnuts

1/2 cup chopped drained roasted red peppers (from a 7-ounce jar)

1 slice firm white sandwich bread, torn into pieces

1 medium garlic clove, or to taste, minced and mashed to a paste with 1/4 teaspoon salt

1 tablespoon fresh lemon juice, or to taste

1/2 teaspoon ground cumin

1/8 teaspoon cayenne pepper, or to taste

1/2 cup extra-virgin olive oil

Salt

Step 1
Blend together walnuts, roasted peppers, bread pieces, garlic paste, lemon juice, cumin, and cayenne in a food processor until as smooth as possible, about 1 minute.
Step 2
With motor running, add oil in a slow stream and blend until combined well. Season to taste with salt and additional lemon juice, as well as additional cayenne and minced garlic.

Cooks' note:

•Sauce can be made 3 days ahead and chilled, covered. Bring to room temperature before serving.

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This is delicious! I roasted fresh red peppers instead of using jarred.
- Anonymous
- Argyle, tx
- 10/28/2017
This is delicious! I roasted fresh red peppers instead of jarred.
- Anonymous
- Argyle, tx
- 10/28/2017
It was so so. I would make it again if I found out someone coming to eat over is vegan but wouldn’t choose to make this for a regular crowd.
- Anonymous
- Cresskill, NJ
- 2/12/2023