Bottled roasted peppers are the secret to this so-simple yet so-delicious dip. It’s also fabulous as a sandwich spread or spooned over grilled chicken.
- 32 oz roasted red peppers (packed in water), rinsed and well-drained
- 2 1/2 tsp walnut oil
- 1 1/4 tsp paprika, smoked variety
- 1 medium clove(s) garlic clove(s), finely chopped
- 1/2 tsp ground cumin
- 1/4 tsp table salt
- 1 Tbsp fresh oregano, chopped or parsley
Puree all ingredients, except oregano or parsley, in a blender or food processor; garnish with fresh herb and serve.
Serving size: 1/4 c