Monday, December 24, 2012

Red Pepper & Walnut Dip or Spread

Red Pepper & Walnut Spread with Bread
Whether you're looking for a last-minute dip or spread for your Christmas table, or planning ahead for your New Year's party - this will fit the bill. I often take this to covered dish dinners - and there's seldom any left. I don't think I've ever served it without someone asking for the recipe.

Red Pepper Walnut Spread or Dip
Grind in food processor till powdery (but not till it turns into nut butter)
½  cup walnuts
1/3 cup potato flakes



Ground Walnuts & Potato Flakes
Add and Puree
1 12 oz jar roasted red pepper, drained *
2-3 Tablespoons lemon juice
1 teaspoon balsamic vinegar
1 1/2 Tablespoons Agave or Maple Syrup (Honey may be substituted- if you use it)
Dash Cayenne
½ teaspoon Salt
¼ teaspoon Ground Cumin
1 teaspoon paprika
(Water may be added if too dry - a wee bit at a time - the texture should be similar to hummus when you're done)

May be served at room temperature or chilled. Delicious with Baguette slices, Crackers, or Crudites. Also a nice sandwich spread used with other fillings.

*Roasted Red Peppers can be a very pricey ingredient at the grocery, but at the dollar store, they're $1 a jar! It's okay to substitute Sweet Marinated Red Pepper - they taste the same in this recipe.


This is adapted from a Robin Robertson recipe. I substituted potato flakes for bread crumbs when preparing it for a gluten-free friend. I also find potato flakes more convenient, so even when I don't need it to be gluten-free, I make it this way. I also omitted oil, and tweaked the proportions a tiny bit.

This dip freezes well. You can make extra for a party before the day arrives, or make little lunchbox-sized portions for the freezer.

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