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Red Pepper Dip

Red Pepper Dip recipe image
This vibrant Red Pepper Dip is a crowd-pleasing appetizer that balances smoky sweetness with a hint of spice. The base of sweet roasted red peppers and pimento peppers creates a lush, velvety texture, while toasted pecans add a delightful crunch and nutty depth. A touch of jalapeno provides a gentle warmth without overwhelming the palate, making it approachable for all ages. Drizzled with high-quality virgin olive oil, this dip is perfect for serving alongside crusty bread, pita chips, or raw vegetable sticks. It&# 226;ÂÂs an ideal addition to Mediterranean-inspired mezze platters or casual game-day spreads. The combination of rich flavors and simple preparation makes it a reliable favorite that disappears quickly at any gathering.
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Calories: 78.0
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant Red Pepper Dip is a crowd-pleasing appetizer that balances smoky sweetness with a hint of spice. The base of sweet roasted red peppers and pimento peppers creates a lush, velvety texture, while toasted pecans add a delightful crunch and nutty depth. A touch of jalapeno provides a gentle warmth without overwhelming the palate, making it approachable for all ages. Drizzled with high-quality virgin olive oil, this dip is perfect for serving alongside crusty bread, pita chips, or raw vegetable sticks. It&# 226;ÂÂs an ideal addition to Mediterranean-inspired mezze platters or casual game-day spreads. The combination of rich flavors and simple preparation makes it a reliable favorite that disappears quickly at any gathering.
Ingredients
  • 2 cloves Peeled garlic
  • 1/2 Jalapeno Pepper seeded
  • 1/3 cup Pecan pieces
  • 1 cup Drained sweet roasted or Pimento peppers
  • 1/3 cup Virgin olive oil
  • 1/4 teaspoon Salt
Directions
  1. 1
    Place the peeled garlic cloves and seeded jalapeno pepper into a food processor.
  2. 2
    Pulse the garlic and jalapeno until finely minced and pureed.
  3. 3
    Add the pecan pieces, drained roasted or pimento peppers, virgin olive oil, and salt to the food processor.
  4. 4
    Process the mixture until smooth and well combined, scraping down the sides as needed.
  5. 5
    Transfer the dip to a serving bowl and drizzle with a little extra olive oil if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 78.0kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 8.9mg1%
Total Carbohydrate 17.2g6%
Dietary Fiber 1.3g6%
Sugars 1.1g
Protein 3.3g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a non-vegan variation, mix in grated Parmesan cheese as suggested in some traditional versions.

Adjust the heat level by adding more or less jalapeno, or removing the seeds completely for a milder flavor.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld together nicely overnight.

Serve with warm pita bread, tortilla chips, or fresh vegetable crudité for dipping.

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Read it online: https://www.chefs-mate.com/recipe/red-pepper-dip/