Roasted Red Pepper Dip
If it’s true that we eat first with our eyes then this dip is sure to please. With a vibrant color the taste is on par. Roasted red peppers brightened with fresh lemon, red wine vinegar and capers with a handful of toasted pecans for a subtle layer of nuttiness and texture. And best of all, it takes mere minutes to make!
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.
Notes
The dip will thicken slightly as it chills. Serve with fresh vegetables, your favorite crackers or slices of toasted baguettes.