Roasted Red Peppers- 1 cup. You can buy red peppers already roasted or you or you can roast them yourself using the instructions above. Be sure to drain your peppers if you are using jarred ones.
Toasted Nuts– ¼ cup. almonds or walnuts.
Olive Oil– 2 tablespoons.
Molasses- 1 tablespoon. Pomegranate Molasses is traditionally added to this recipe in order to thicken it up and add a bit of sweetness. Alternativelyyou can use regular molasses (not necessarily blackstrap) or even try adding honey.
Seasonings as desired.This can include Ground CuminSalt, and/or Pepper.
Start by chopping the nuts by hand or in a food processor.
Combine the peppers, nuts, olive oil, and molasses in the food processor and process until you have reached your desired consistency. If you are adding any dairy, you can blend that in as well.
Season as desired and serve,
Store any unused dip in the refrigerator well covered.
EASY ROASTED RED PEPPER DIP
As mentioned, you can buy red peppers already roasted for you . Or, you can roast them yourself. I just provided you with instructions on how to roast them yourself.I also mentioned a couple of options for this recipe.You can add some low fat cream cheese and some Greek Yogurt (1 cup total or as needed) to make this dip a spreadable white dip.Pomegranate Molasses is traditionally added to this recipe in order to thicken it up and add a bit of sweetness. Alternatively, you can use regular molasses (not necessarily blackstrap) or even try adding honey.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!