Red Pepper Dip
This creamy roasted sweet pepper dip combines a fresh, clean flavor with crunchy pecans for an easy crowd-pleasing appetizer that also doubles as a flavorful pasta sauce.
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.
Notes
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. It also makes a great pasta sauce.
From Jacques Pépin Quick & Simple by Jacques Pépin © 1990, 2020 by Jacques Pépin, courtesy of HarperCollins Publishers
