Grilled Red Bell Pepper Dip |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
From Coup de Pouce. This dip can be served with veggies or homemade croutons. Ingredients:
1 cup roasted red pepper, drained, chopped |
1/2 cup walnuts, grilled, chopped |
1/2 cup soft breadcrumbs, grilled (see note above) |
1 chili pepper, seeded, finely chopped (jalapeno) |
1 tablespoon liquid honey |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
2 tablespoons olive oil |
2 garlic cloves, finely chopped |
2 tablespoons fresh parsley, finely chopped |
Directions:
1. In food processor or blender, reduce in puree roasted red peppers, walnuts, soft breadcrumbs, chili pepper, honey, cumin, salt and pepper.
2. Without stopping the food processor or blender, add oil in a thin dribble.
3. Add garlic and mix. (You can do this step in advance and put it in an airtight container. It will be good for up to 2 days in the fridge).
4. When ready to serve, add parsley and mix.
5. Note : to obtain a good breadcrumbs, crumble fresh bread, spread on a baking sheet and cook in a preheated oven at 350 F for about 10 minutes.
|
|