Name: Roasted Red Pepper and Pomegranate Dip
Ingredients: 1 10-12- ounce jar roasted red peppers (drained); 1/2 cup marcona almonds; 1/4 cup toasted and peeled hazelnuts for fancy version or toasted sunflower seeds for everyday version; 1 tablespoons pomegranate molasses; 3/4 teaspoon smoked paprika; 2 garlic cloves (minced); Sea salt (to taste); 5 tablespoons extra-virgin olive oil; 1 1/2 tablespoons finely chopped parsley (for sprinkling); Toasted bread (pita, or vegetables for serving)

Description

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.

Ingredients

Scale

1 10-12- ounce jar roasted red peppers (drained)
1/2 cup marcona almonds
1/4 cup toasted and peeled hazelnuts for fancy version or toasted sunflower seeds for everyday version
1 tablespoons pomegranate molasses
3/4 teaspoon smoked paprika
2 garlic cloves (minced)
Sea salt (to taste)
5 tablespoons extra-virgin olive oil
1 1/2 tablespoons finely chopped parsley (for sprinkling)
Toasted bread (pita, or vegetables for serving)

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Instructions

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.

Category: Appetizer