Brighten roasted red peppers with fresh lemon, red wine vinegar and capers then toss in a handful of toasted pecans for a subtle layer of nuttiness. If it’s true that we eat first with our eyes then this dip, with its vibrant color and a taste to match is sure to please. Oh, and best of all, it takes mere minutes to make!
There’s something quite satisfying about pulling out pantry staples and whipping up something delicious. I’ve been in the midst of reorganizing my pantry – a daunting task to say the least. But this gorgeous dip was a nice reward inspired by my organizational efforts.
Roasted red peppers are a great item to keep on hand. They’re wonderful on a hot sandwich or tossed with hot pasta. Playing off their unique flavor it’s easy to transform them into a fabulous dip. Combine the red peppers with fresh lemon, red wine vinegar, capers, a drizzle of olive oil, some garlic and chopped parsley. Toasted pecans bring their delightful flavor plus a bit of body to the dip.
Toss everything in a blender and in no time at all you’ve got a gorgeous dip.
Here’s to pantry staples!
Roasted Red Pepper Dip
Zest of 1 lemon, about ½ teaspoon
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin oil
1 tablespoon red wine vinegar
1 jar roasted red peppers, 15-ounces well drained
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
½ teaspoon minced garlic
1 tablespoon capers, drained
2 tablespoons chopped Italian parsley
¼ cup chopped toasted pecans
Add the lemon zest along with the lemon juice, olive oil and the wine vinegar to the canister of a blender.
Toss in the roasted red peppers, the kosher salt, black pepper, garlic, capers, parsley, and pecans.
Process starting on low speed for about 10 seconds then raise to medium-high speed. Blend until the dip is smooth, about 1 to 2 minutes.
The dip will thicken slightly as it chills. Serve with fresh vegetables, your favorite crackers or sliced toasted baguettes. Makes about 2 cups of dip.
Roasted Red Pepper Dip
Equipment
- Vitamix or blender
Ingredients
- ½ teaspoon lemon zest, about 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra-virgin oil
- 1 tablespoons red wine vinegar
- 1 jar roasted red peppers, 15-ounces well drained
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ½ teaspoon minced garlic
- 1 tablespoon capers, drained
- 2 tablespoons chopped Italian parsley
- ¼ cup hopped toasted pecans
Instructions
- Add the lemon zest along with the lemon juice, olive oil and the wine vinegar to the canister of a blender.
- Toss in the roasted red peppers, the kosher salt, black pepper, garlic, capers, parsley and pecans.
- Process starting on low speed for about 10 seconds then raise to medium-high speed. Blend until the dip is smooth, about 1 to 2 minutes.
