SPICY RED PEPPER AND WALNUT DIP

Spicy Red Pepper and Walnut Dip image

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

Yield Makes about 2 1/4 cups

Number Of Ingredients 9

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Ingredients

2 red bell peppers
1 tablespoon sherry vinegar
1 1/2 tablespoons finely chopped shallot
1 tablespoon tomato paste
1 garlic clove
1/4 cup blanched almonds, toasted
1/4 cup walnuts, toasted
1 dried ancho chile
1 whole-wheat baguette (9 ounces), cut into 1/4-inch-thick slices and toasted

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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