Roasted Bell Pepper and Walnut Dip
Serves 6 to 8
Loaded with antioxidants and healthy fats, Roasted Bell Pepper and Walnut Dip is a healthy start to your meal—and at only $1.25 per serving, it's also inexpensive!
To make dip:
3 large red bell peppers
1 slice day-old sourdough bread, cut into small pieces
2/3 cup walnut halves, coarsely chopped
1/2 teaspoon dried red pepper flakes
1 tablespoon sun-dried tomato paste
2 garlic cloves, chopped
2 teaspoons fresh lemon juice
1 tablespoon balsamic vinegar
2 teaspoons sugar
1 teaspoon ground cumin
2 tablespoons olive oil
To season, garnish and serve:
Salt and pepper to taste
Olive oil to drizzle
Toasted flatbread, roughly torn
1. Cook bell peppers one at a time by skewering on a fork and holding directly over a gas flame for 10 to 15 minutes, or until skin is blackened all over. Alternatively, put them on a baking sheet and roast in an oven preheated to 425 degrees for 10 to 15 minutes. Transfer to bowl and cover with kitchen towel until cool enough to handle.
2. Remove skin and seeds from peppers, and tear flesh into pieces. (Don’t rinse, as this will remove the smoky flavor.)
3. Put pepper flesh and all other dip ingredients in a food processor and process to a coarse paste. Season to taste with salt and pepper, and transfer to a bowl. Cover and chill for at least 8 hours.
4. To serve, bring dip to room temperature and transfer to a shallow bowl. Drizzle with olive oil and sprinkle with chopped pistachios. Serve with torn toasted flatbreads. The dip will keep refrigerated in an airtight container for 4 to 5 days.
Read the original article, "Eat Well, Spend Less: 3 Inexpensive Recipes for the Budget-Conscious."
Recipes reprinted with permission from Casual Entertaining by Ross Dobson (Ryland Peters and Small, 2009).