Roasted Red Pepper Dip

Smoky, sweet, and a little spicy — this bold dip brings rich flavor to anything from kebabs to crackers.

Ingredients

• 1 cup walnuts

• 1 large garlic clove, peeled

• 1 jar roasted red peppers, drained

• ½ Serrano chili, seeds removed

• 2 tablespoons olive oil

• 2 tablespoons pomegranate molasses

• ½ tablespoon apple cider vinegar

• ¼ teaspoon smoked paprika

• Salt, to taste

To Serve (optional):

• Finely chopped walnuts

• Drizzle of pomegranate molasses

• Sprinkle of sumac

Instructions

1. Prep the Base
   In a food processor fitted with a steel blade, combine the walnuts and garlic. Pulse until finely chopped.

2. Blend the Dip
   Add the roasted red peppers, Serrano chili, olive oil, pomegranate molasses, apple cider vinegar, smoked paprika, and salt. Blend until smooth and creamy.

3. Serve
   Transfer to a serving bowl and top with chopped walnuts, a drizzle of pomegranate molasses, and a little sumac, if using.

Delicious alongside veggie kebabs, grilled chicken, crudités, or crackers. For extra kick, add more garlic, paprika, or Serrano chili to taste.