SPICY RED PEPPER AND WALNUT DIP
Tomato paste and charred red peppers provide an ancho-spiced dip with layers of flavor in addition to cancer-fighting carotenoids; almonds and walnuts provide the smoky mixture with protein and unsaturated ("good") fat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 2 1/4 cups
Number Of Ingredients 9
Steps:
- Place bell peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning occasionally.) Put peppers into a bowl; cover with plastic wrap. Let stand 15 minutes. Remove skin and seeds.
- Pulse peppers, vinegar, shallot, tomato paste, garlic, nuts, and chile in a food processor until coarsely combined. Transfer to a bowl. Serve with toasted baguette.
Nutrition Facts : Calories 208 g, Fat 9 g, Fiber 5 g, Protein 7 g, Sodium 163 g
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