Roasted Red Pepper Dip with Pecans

Kitchen Tested
  • Yield 7 servings
  • Prep 10 mins
  • Cook 0 mins

Pecans add flavor, nutrition and texture to this colorful dip.


1 -- garlic clove
2 -- red or orange bell peppers, roasted
1/2 cup toasted pecans
1 tablespoon sherry vinegar or any kind of vinegar
1/2 cup grated Parmigiano Reggiano cheese
3 tablespoons extra-virgin olive oil (or enough to make dip creamy)


  1. Place garlic in food processor; pulse until chopped. Add remaining ingredients and process until creamy.
  2. Serve with shrimp cocktail, raw veggies, crackers or pita bread. Makes about 1 3/4 cups.



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