Red Pepper and Walnut Dip

Red Pepper and Walnut Dip
Photo by James Baigrie

Ingredients

  • ½ teaspoon honey
  • 1 jar (15 oz.) roasted red peppers, rinsed, drained, and chopped
  • Thinly sliced jicama or soft pita bread triangles
  • 1 tablespoon lemon juice
  • ½ teaspoon red chile flakes
  • 2 tablespoons olive oil
  • ¼ cup chopped flat-leaf parsley leaves, plus more for garnish
  • + 5 more ingredients
    • ¼ teaspoon kosher salt
    • ½ teaspoon ground cumin
    • 1/3 cup walnuts, toasted and chopped
    • ½ teaspoon freshly ground black pepper
    • 1 teaspoon finely grated lemon zest

Put all ingredients except for jicama in a blender and pulse until as smooth as you like. Garnish with more chopped parsley. Serve with jicama. Make ahead: Chill, covered, up to 1 day. Note: Nutritional analysis is per 1 1/2-tbsp. serving.

View full recipe at My Recipes

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