Red Pepper Dip
This dip has a fresh, clean taste and is easy to make with jarred or canned roasted sweet peppers or pimentos. I add pecans for a somewhat unusual combination. The dip is a big hit at parties, served with bagel chips, Melba toast, freshly toasted bread, or Pita Cheese Toasts (page 106). It also makes a great pasta sauce (see Rigatoni with Red Pepper Sauce, page 129).
Makes about 2 cups
Ingredients
- 2 cloves garlic, peeled and crushed
- ½ large jalapeño pepper, seeded and chopped coarsely (1 tablespoon)
- 1 cup drained roasted sweet peppers or pimento peppers
- ½ cup pecan pieces
- ⅓ cup extra virgin olive oil
- ¼ teaspoon salt
Method
- Place the garlic and jalapeño in a food processor and process for 10 to 15 seconds, until pureed. Add the remaining ingredients and process until the mixture is smooth. Transfer to a bowl and serve.
- Roasted red peppers from a jar or can are the main ingredient in this delicious, piquant, easy-to-make dip.
Recipe Source
Quick & Simple
250 of master chef Jacques Pépin’s classic and timeless recipes for unexpectedly polished and satisfying meals with minimal prep and cleanup.