Smoky spiced red pepper dip
0
Points®
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
8
Difficulty
Easy
Bottled roasted peppers are the secret to this so-simple yet so-delicious dip. Ready in 10 minutes, this simple, no-cook dip goes well with fresh vegetables, toasted bread and on any charcuterie board. Walnut oil called for and the toasted variety adds a ton of flavor. If you have a nut allergy, olive oil makes a fine substitute. The finish of fresh oregano is also interchangeable with thyme or rosemary, depending upon your taste. Perfect for any occasion, dinner party or football party, this dip is also fabulous as a sandwich spread or spooned over grilled chicken.
Ingredients
Roasted red peppers (packed in water)
32 oz, rinsed and well-drained
Walnut oil
2½ tsp, or olive oil (optional)
Paprika
1¼ tsp, smoked variety
Garlic
1 clove(s), finely chopped
Ground cumin
½ tsp
Table salt
¼ tsp
Fresh oregano
1 Tbsp, chopped or parsley
