Ingredients:
- 4 medium red bell peppers
- 1 Tablespoon lemon juice
- 1 Tablespoon agave nectar
- 1 cup walnuts, lightly toasted (optional)
- 2 ounces whole wheat crackers, such as Ak-Mak, or other gluten free plain cracker
- 3 Tablespoons
- Garlic Gold® (nuggets in oil)
- ½ Teaspoon sea salt
- 1 Teaspoon cumin seeds, lightly toasted
Additional:
- Garlic Gold® Sea Salt Nuggets for garnish
Take each red pepper and roast on stovetop like you were roasting marshmallows at a campfire, that is, poke each pepper with a cooking fork and turn on the flame if it is gas or put each side of the pepper directly on the burner if your stove is electric. Repeat this until all peppers are roasted on all sides. After cooling slightly, take a medium sized paper grocery bag and put all of the roasted peppers in that; close up at the top and allow to sit for at least 20 minutes for the skin on the peppers to steam.
While peppers are steaming, place crackers in a food processor and process about 6 pulses, until coarsely ground. Add the remaining ingredients, except the peppers and process until combined.
Take each pepper out of the bag and transfer onto cutting board. Take off some of the charred peel with your hands (do not rinse with water or you will lose a lot of flavor). With a medium serrated knife, cut pepper in half and remove all seeds, stem, and white pith. Add roasted peppers to mixture in processor and process until combined.
Place in bowl and garnish with Garlic Gold® Sea Salt Nuggets. Serve immediately or chill and serve up to 5 days later. This dip freezes well also. Makes about 2 cups
Helpful Hints:
- First of all, this recipe is totally adaptable… I call it “Whatever is Growing in Your Garden Pepper Dip.” So feel free to substitute green peppers for the red (this works particularly well for the southwestern variation…). Throw in a few spicy peppers if you have them… up to you. Also, you may use (1) 12 ounce jar roasted red peppers, drained, so really you can make this dip quickly with just pulling a few things out of your cupboard… what’s not to love
Another variation to the recipe:
- Southwestern Roasted Pepper and Garlic Dip: For the peppers, substitute the following: one medium pasilla chile, one jalapeno, and 3 red peppers. Roast and process in the same manner. Substitute ½ cup lightly toasted pumpkin seeds for the walnuts, fresh lime juice for the lemon juice and all 1 Teaspoon chili powder along with the cumin.
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