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.
My sister-in-law got married in an intimate ceremony in the Catskills. It was a fun-filled three-day affair complete with a stunning bride, heartfelt vows, and tons of love from their closest family and friends. I offered to prepare their welcome wedding feast. Now I’m not totally insane for offering; her wedding would only be 27 people. She requested lots of small bites that people could nibble on as they moved about, chit-chatting and getting to know each other. 
The first thing that popped into my mind was a delicious dip bar! I’m a huge fan of mezze because I think there’s pretty much something for everyone. Also, dips are low commitment. They can be made ahead of time, only get better with time as the flavors meld, and almost always involve throwing things in a food processor and pressing ‘ON.’
On the menu was a smoky beet hummus because it’s just too pretty not to have on a tablescape, a bright and herby tzatziki of which I’m going to have to share with you someday because it was eat-with-a-spoon tasty, and this tart and earthy red pepper dip that I could slather on just about everything.
It’s the offspring of two dips that come from different cultures with equally rich food histories. From Spain, you have romesco, a smoky red pepper dip that uses hazelnuts and/ or buttery Marcona almonds, smoked paprika, and often thickened with stale bread. The other dip, muhammara, hails from Syria and Turkey and is a red pepper and walnut dip slightly sweetened by the tart and tangy pomegranate molasses. If you haven’t heard of or tasted pomegranate molasses, you’re in for a real treat. It adds tremendous depth of flavor and nuance to anything it graces. It’s that secret ingredient that people won’t be able to quite put their finger on. I bought mine from Whole Foods, but you can get it online. There are even recipes out there to make your own with pomegranate juice and sugar, but a bottle of it will serve you well.
It’s summer, and red peppers are quite abundant which means you can go about roasting your own in the oven and peeling them for a real seasonal treat. Or, if you’re like me and have 8 other dishes to make for a wedding feast, you buy good quality roasted red peppers from a jar, drain them and proceed with the recipe. Having made this dip with home-roasted peppers, it does take on a rounder, more full-bodied taste, but it’s only slightly perceptible. And probably only psychological if I’m being honest.
Use this as dip, a sandwich spread, a bruschetta topper, a sauce for whatever protein you’re having for dinner…it’s so versatile. It also tastes just as great a few days after making which means it’s the perfect treat for entertaining.
Roasted Red Pepper and Pomegranate Dip
- Total Time: 10 minutes
- Yield: 2 cups 1x
Description
This roasted red pepper and pomegranate dip is a vibrant blend of smoky, sweet, and savory flavors, perfect as a dip, sandwich spread, or sauce.
Ingredients
- 1 10-12-ounce jar roasted red peppers, drained
- 1/2 cup Marcona almonds
- 1/4 cup toasted and peeled hazelnuts (or toasted sunflower seeds for everyday version)
- 1 tablespoon pomegranate molasses
- 1 tablespoon smoked paprika
- 1 tablespoon red wine vinegar
- 2 cloves garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a food processor or blender, combine the drained roasted red peppers, Marcona almonds, hazelnuts or sunflower seeds, pomegranate molasses, smoked paprika, red wine vinegar, and minced garlic.
- Blend until smooth, scraping down the sides as necessary to ensure all ingredients are fully incorporated.
- Season the dip to taste with salt and freshly ground black pepper.
- Spoon the dip into a serving bowl and sprinkle with chopped fresh parsley for garnish.
- Serve immediately or refrigerate for a few hours to allow the flavors to meld. Enjoy as a dip, sandwich spread, or sauce.
Notes
This dip can be made ahead of time and stored in the refrigerator for a few days, allowing the flavors to meld and intensify. For a more robust flavor, consider roasting your own red peppers. Pomegranate molasses can be found at specialty stores or online, and adds a unique depth to the dip.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 3
- Sodium: 150
- Fat: 9
- Carbohydrates: 8
- Fiber: 2
- Protein: 3
- Cholesterol: 0
Frequently Asked Questions
What types of peppers work best for the roasted red pepper dip?
For this dip, sweet red bell peppers are ideal due to their natural sweetness when roasted, but you can also experiment with other varieties like roasted red Fresno or even piquillo peppers for added flavor.
How should I prepare the pomegranate for the dip?
To incorporate pomegranate, you can either use fresh pomegranate seeds or pomegranate molasses; if using fresh, simply cut the pomegranate in half and gently tap the back to release the seeds.
What can I serve with the roasted red pepper and pomegranate dip?
This dip pairs well with pita chips, fresh vegetables, or even as a spread on sandwiches, making it versatile for various serving options.
