Spicy Red Pepper and Walnut Dip |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This delicious dip is actually a healthy and quick appetiser that can be made a day or two ahead of time. The recipe is based on one from Alex Raij, chef of a tiny tapas bar, Tía Pol, in New York City. WINE: We enjoyed these tapas accompanied by a dry Riesling and I was quite surprised at the great match. The walnuts and the chili pepper's flavors were actually heightened and enjoyable. Try a 2005 Riesling Firestone Vineyard Select or a fruity, off-dry Riesling like 1999 Kiona White Riesling. Ingredients:
1 tablespoon fresh lemon juice |
2 teaspoons sherry wine vinegar |
1 cup stale white bread cubes, small, crustless |
3/4 cup chopped walnuts |
1/4 cup extra virgin olive oil |
3 red bell peppers, cut into thin strips |
2 tablespoons water |
3 large garlic cloves, smashed |
1 small dried red chili |
salt |
toasted pita bread, wedges for serving |
Directions:
1. Preheat the oven to 350°.
2. In a small mixing bowl, whisk lemon juice and vinegar. Add bread cubes and toss to coat.
3. Meanwhile, spread walnuts in a pie plate and bake until JUST lightly toasted, about 4-5 minutes.
4. In a large skillet, heat 2 tablespoons of olive oil and add bell peppers, water, garlic and chile and season with salt. Cover and cook on low setting, stirring occasionally, until peppers are tender, around 10 minutes. Uncover and turn burner to high, cook, shaking the skillet, until all the liquid has evaporated,1 minute or so. Discard dried chile.
5. Place the peppers in a food processor and let cool until warm. Add soaked bread and pulse until it forms a thick paste. Add 1/2 cup walnuts and pulse just until coarsely ground. Transfer dip to a bowl and season with salt. Stir in remaining toasted walnuts and drizzle with the remaining 2 tablespoons of olive oil and serve.
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