Roasted Red PepperWalnut Dip |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Transform jarred roasted red peppers into a fresh and flavorful dip seasoned with cumin and a pinch of cayenne. Ingredients:
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 |
Directions:
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.
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.
3. Cooks' note: Sauce can be made 3 days ahead and chilled, covered. Bring to room temperature before serving.
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