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

Units Scale

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