Roasted Pepper & Walnut Dip Recipe

Preparation Instructions

1. 1

   Roast the Peppers

   Preheat the oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for about 25-30 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and let cool.

2. 2

   Prepare the Dip

   Once the peppers are cool enough to handle, peel off the skins and remove the seeds. In a food processor, combine the roasted peppers, walnuts, garlic, olive oil, lemon juice, salt, and black pepper. Blend until smooth and creamy.

3. 3

   Prepare the Garnish

   While the dip is blending, chop the avocado and chop the fresh parsley. Set aside.

4. 4

   Serve

   Transfer the roasted pepper and walnut dip to a serving bowl. Top with diced avocado, pomegranate seeds, and chopped parsley. Serve with pita chips or fresh vegetables.