A simple Mediterranean sweet red pepper spread with just a hint of spice.
Great as a dip for bread or crudité.
1 cup California walnuts, toasted
1 (16-oz.) jar roasted red peppers
1/4 cup extra virgin olive oil
2 tablespoons tomato paste
1 tablespoon red wine vinegar
2 teaspoons paprika
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt, or to taste
Extra virgin olive oil, finely chopped California walnuts and chopped fresh parsley (optional garnishes)
Place walnuts in a food processor and process until they become thick and smooth like walnut butter.
Place peppers in a strainer and drain well. Transfer to a plate and press between paper towels to remove any excess moisture.
Add to the food processor with remaining ingredients and puree until smooth.
Transfer to a bowl and garnish with olive oil, walnuts and parsley, if desired.
NOTE: Roasted peppers can vary in sweetness. Add an additional tablespoon of vinegar if the dip is too sweet, or a teaspoon of sugar if the dip is too tart.
This fluffy dip gets its great flavor from shallots and fresh herbs. It’s great for entertaining as it may be prepared several days ahead. Serve with veggies or crackers.
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