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Spicy Red Pepper and Walnut Dip
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Spicy Red Pepper and Walnut Dip Tomato paste and charred red peppers provide an ancho-spiced dip with layers of flavor in addition to cancer-fighting carotenoids; almonds and walnuts provide the smoky mixture with protein and unsaturated ("good") | |
fat | |
Return to Healthy Dips Menu. Ingredients Serves 6; makes about 2 1/4 cups. | |
2 | red bell peppers |
1 tablespoon | sherry vinegar |
1 1/2 tablespoons | finely chopped shallot |
1 tablespoon | tomato paste |
1 | garlic clove |
1/4 cup | blanched almonds, toasted |
1/4 cup | walnuts, toasted |
1 | ancho chile, dried |
1 | whole-wheat baguette, (9 ounces), cut into 1/4-inch-thick slices and |
toasted
Directions
Place bell peppers directly over the flame of a gas-stove burner on high
heat or on a grill. Roast peppers, turning with tongs, until blackened
all over. (Alternatively, broil peppers on a baking sheet, turning
occasionally.) Put peppers into a bowl; cover with plastic wrap. Let
stand 15 minutes. Remove skin and seeds.
Pulse peppers, vinegar, shallot, tomato paste, garlic, nuts, and chile
in a food processor until coarsely combined. Transfer to a bowl. Serve
with toasted baguette. Dip can be refrigerated in an airtight container
up to 3 days; bring to room temperature before serving.
First published
Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.
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