Walnut Red Pepper Dip

I made this dip for several holiday gatherings and pot lucks and everyone loved it! So many people asked for the recipe. This dip is super-easy to prepare and the flavor is mellow and delicious. I served it with melba toast rounds and FlipSides pretzel crackers--tried it with thin Triscuits as well but didn't like that as much. Will definitely make this again!

This is actually a Middle Eastern dip- great eaten with baked or fresh pita bread. I'm surprised the recipe introduction did not mention that. The dip is named muhammara- a dip that originated in northern Syria. My family makes this dip along with hummus and it is great! But this particular recipe is missing a good pomegrant molasses that you buy at middle eastern markets and a little bit of water.

Our friends made this dip for a potluck last night and we loved it. The flavors blended beautifully and if that had been all there were to eat, we would all gone home happy. (The rest of the meal was a standout, as well, with foods from Tuesday's Inaugural luncheon in the Capitol rotunda.) I can't wait to make this myself and perhaps use it instead of hummus as a base for a vegetable wrap that I often enjoy for a healthy dinner.

Can't go wrong with this! It's delicious, fast, so easy, and healthy to boot! I debated how "smooth" to process the mixture. I think I like it with a little bit of texture. I also like to add a little extra lemon juice.

Fantastic! Served with bread or tortilla chips. Mmmm!

I can't imagine anyone NOT liking this..the only alteration I made was using the juice from the jar of red peppers and less olive oil (I also do the same thing when I make hummus). I could have easily eaten the entire thing in one setting with no remorse.

Was very easy to make in my Vitamix. Used pecans instead of walnuts and apple cider vinegar because I did not have lemon juice. Did not use any oil. I am going to play around with this recipe and use a combination of white bean and nuts. Tasted great with blue corn chips.

This was easy to make and a little different, but not something I would make again, I don't think. The flavor was quite mild, and you couldn't really taste the walnuts or the roasted peppers--mostly the cumin. It had a nice texture for spreading on crackers or baguette slices, and the color was a nice change--red, so it went with out Christmas eve appetizers quite well. If I made it again, I might try toasting the walnuts before grinding them.