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Red-Pepper and Walnut Dip with Pomegranate

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Rate this recipe 4.3/5 (3 Votes)

Ingredients

  • 4 pitted dates
  • 3 chopped roasted red peppers
  • 1/2 cup pomegranate juice
  • 1/2 cup toasted walnuts
  • 1/2 teaspoon red-pepper flakes
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • Pomegranate seeds
  • Toasted whole-grain pita bread

Details

Servings 2
Adapted from marthastewart.com

Preparation

Step 1

Soak dates in hot water until softened, about 10 minutes; drain. Pulse dates, red peppers, pomegranate juice, walnuts, and red-pepper flakes in food processor until smooth. With machine running, slowly add olive oil until thoroughly combined. Season with salt and pepper. Dip can be stored in refrigerator in an airtight container up to 3 days. Garnish with pomegranate seeds and serve with pita bread.

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