roasted red bell pepper and walnut dip (muhammara) www.americastestkitchen.com Print
Servings: 12.5Author : Cook's IllustratedIngredients Remove All · Remove Spices · Remove Staples
1 cup roasted, red bell peppers, chopped coarse 1/2 cup, walnuts, toasted 1/3 cup, cracker crumbs 3, scallions, chopped coarse 1/4 cup, extra-virgin olive oil 4 1/2 teaspoons pomegranate, molasses 4 teaspoons, lemon juice 1 1/2 teaspoons, paprika 1 teaspoon, ground cumin 1/2 teaspoon, salt 1/8 teaspoon, cayenne pepper
Export 10 ingredients for grocery delivery
Order on Instacart (free delivery) Instructions Helping creators monetize View Recipe Instructions
Show ad-free recipes at the top of any site
Add to ChromeProcess all ingredients in food processor until uniform coarse puree forms, about 15 seconds, scraping down sides of bowl halfway through processing. Transfer to bowl and serve. (Dip can be refrigerated for up to 3 days.)