Spicy Ontario Greenhouse Roasted Red Pepper Dip

Makes about 1½ cups (375 mL)

Serves 2 tbsp/25 mL

68

Spicy Ontario Greenhouse Roasted Red Pepper Dip

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Ingredients

• 3 Ontario Greenhouse Red Peppers
• ¼ cup (50 mL) toasted walnut halves
• ¼ cup (50 mL) dry breadcrumbs
• 3 tbsp (45 mL) olive oil
• 1 clove garlic
• 2 tbsp (25 mL) tomato paste
• 1 tsp (5 mL) each ground cumin, paprika and liquid honey
• ½ tsp (2 mL) salt
• ¼ tsp (1 mL) dried chili flakes (or to taste)
• 1/8 tsp (.5 mL) cinnamon
• 2 tbsp (25 mL) lime juice

Instructions

1. Cut peppers in half lengthwise and remove seeds and membranes. Place skin sides up on foil-lined baking pan. Broil for 15 to 20 minutes or until blackened. Place in a heat-proof bowl and cover with plastic wrap. Let stand for 10 to 15 minutes or until cool enough to handle. Peel peppers and discard skins.
2. Place 4 pepper halves, nuts, breadcrumbs, olive oil, garlic, tomato paste, cumin, paprika, honey, salt, chili flakes and cinnamon in food processor. Process until smooth. Cut 2 remaining pepper halves into bite-size pieces and add to processor; pulse until coarsely chopped. Transfer to a bowl and stir in lime juice. Chill to blend flavours. Serve at room temperature.

Notes