Smoky spiced red pepper dip
0
Points®
Temps total: 10 min • Préparation: 10 min • Cuisson: 0 min • Portions: 8 • Difficulté: Facile
Bottled roasted peppers are the secret to this so-simple yet so-delicious dip. Ready in 10 minutes, this simple, no-cook dip goes well with fresh vegetables, toasted bread and on any charcuterie board. Walnut oil called for and the toasted variety adds a ton of flavour. If you have a nut allergy, olive oil makes a fine substitute. The finish of fresh oregano is also interchangeable with thyme or rosemary, depending upon your taste. Perfect for any occasion, dinner party or football party, this dip is also fabulous as a sandwich spread or spooned over grilled chicken.
Ingrédients
Roasted red peppers (packed in water)
32 oz, rinsed and well-drained
Walnut oil
2½ tsp(s), or olive oil (optional)
Paprika
1¼ tsp(s), smoked variety
Garlic clove
1 clove(s), medium, finely chopped
Ground cumin
½ tsp(s)
Table salt
¼ tsp(s)
Fresh oregano
1 tbsp(s), chopped, or parsley
Instructions
1
Puree all ingredients, except oregano or parsley, in a blender or food processor; garnish with fresh herb and serve.
2
Serving size: 1/4 c
Les autres ont aussi aimé
Rejoignez le programme de perte de poids #1 recommandé par les médecins*
*Basé sur une enquête de 2023 de Cerner Enviza auprès de 500 médecins qui recommandent des programmes de perte de poids aux patients.