spicy roasted red pepper dip
3 red bell peppers
1/2 cup walnut halves
2 garlic cloves
1 tbsp chopped jalapeño pepper
1/2 cup mayonnaise (i use vegenaise) or plain greek yogurt
1/2 tsp smoked paprika
sea salt
freshly ground black pepper
preheat oven broiler. place bell peppers on a parchment lined baking sheet and broil until skin is blackened. (check the peppers frequently during this process) remove from oven and, using tongs, turn the peppers and return to oven and repeat this process. continue turning and roasting until all sides are blackened. remove from oven and place the peppers in a tightly closed paper bag or in a saran wrap covered bowl. allow to sit until completely cool. remove peppers from bag or bowl and place on a cutting board. the peel should be very easy to pull off at this point.
toast walnuts in a small pan over medium heat until they begin to brown. remove from heat and allow to cool.
add peppers and next 5 ingredients to bowl of a food processor. pulse until combined. add 1/4 tsp salt and 1/2 tsp pepper. pulse again until the dip is fairly smooth but with a bit of texture. taste and adjust seasonings if desired. refrigerate for a minimum of 1 hour. serve with tortilla chips (recipe below) and crudités. i also love this as a topping for roasted chicken, fish or as a sandwich spread.
baked corn tortilla chips
preheat oven to 400 degrees. stack 6 corn tortillas on top of each other. using a sharp knife, cut stack into quarters. spread chips on to two rimmed baking sheets. do not let the edges of the tortillas touch each other. bake 10 minutes or until chips are just beginning to brown.(check every couple of minutes to ensure they do not burn). remove from oven and allow to cool to room temperature. they will continue to crisp up as they cool. ** note, i like mine plain, but you can spray lightly with cooking spray prior to baking and then sprinkle with salt and/or your favorite seasonings.**
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