Easy Red-Pepper Dip

Ingredients

  • 1 cup pomegranate juice
  • 1 package whole-wheat pitas, 1 pita torn into 1-inch pieces
  • ½ cup walnuts, toasted
  • ¾ teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • 1 jar (16 ounces) roasted red peppers, drained, rinsed, and roughly chopped
  • + 3 more ingredients
    • 1 teaspoon fresh lemon juice
    • ½ cup extra-virgin olive oil
    • Coarse salt

1. In a medium skillet, simmer pomegranate juice over medium-high until thick, syrupy, and beginning to brown slightly around edges, 13 minutes (you should have about 2 tablespoons syrup). 2. Meanwhile, in a food processor, process torn pita until coarse crumbs form. Add walnuts, paprika, cumin,...

View full recipe at SpringPad

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