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Spicy Red Pepper and Walnut Dip

Spicy Red Pepper and Walnut Dip

Tomato paste and charred red peppers provide an ancho-spiced dip with layers of flavor in addition to cancer-fighting carotenoids; almonds and walnuts provide the smoky mixture with protein and unsaturated ("good") fat.<P>Return to <a href="http://www.wholeliving.com/article/healthy-dips-menu">Healthy Dips Menu</a>.

Martha Stewart Living, July 2006 http://www.marthastewart.com/133153/spicy-red-pepper-and-walnut-dip
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  • Yield Makes about 2 1/4 cups
    Serves 6

Ingredients

    • 2 red bell peppers
    • 1 tablespoon sherry vinegar
    • 1 1/2 tablespoons finely chopped shallot
    • 1 tablespoon tomato paste
    • 1 garlic clove
    • 1/4 cup blanched almonds, toasted
    • 1/4 cup walnuts, toasted
    • 1 dried ancho chile
    • 1 whole-wheat baguette (9 ounces), cut into 1/4-inch-thick slices and toasted

Directions

  1. Place bell peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning occasionally.) Put peppers into a bowl; cover with plastic wrap. Let stand 15 minutes. Remove skin and seeds.
  2. Pulse peppers, vinegar, shallot, tomato paste, garlic, nuts, and chile in a food processor until coarsely combined. Transfer to a bowl. Serve with toasted baguette.

Cook's Note

Dip can be refrigerated in an airtight container up to 3 days; bring to room temperature before serving.

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