Roasted Red Pepper and Pomegranate Dip
Recipe Type: Appetizer
As a dip, a sandwich spread, or as a sauce with a protein, this roasted red pepper and pomegranate dip makes for a stunning presentation that is the perfect combination of smokey, sweet and savory.
  • 1 10-12-ounce jar roasted red peppers, drained
  • ½ cup marcona almonds
  • ¼ cup toasted and peeled hazelnuts for fancy version or toasted sunflower seeds for everyday version
  • 1 tablespoons pomegranate molasses
  • ¾ teaspoon smoked paprika
  • 2 garlic cloves, minced
  • Sea salt, to taste
  • 5 tablespoons extra-virgin olive oil
  • 1½ tablespoons finely chopped parsley, for sprinkling
  • Toasted bread, pita, or vegetables for serving
  1. In a food processor or blender, combine all ingredients except parsley. Blend until smooth, scraping down sides as necessary. Season to taste with salt and pepper. Spoon into a bowl, sprinkle with parsley, and serve. Dip can be made ahead of time and refrigerated until serving.
Recipe by Honest Cooking by Mercato Fabbrica at