Red Pepper Dip With Pine Nuts Recipes
RED PEPPER DIP WITH PINE NUTS
This recipe was featured in an email from the www.lifescript.com website. This site lists a lot of healthy recipes. Just in time for the New Year! :-)
Provided by senseicheryl
Categories Onions
Time 9h
Yield 8 3 tablespoon servings, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place a strainer over a deep bowl. Add the yogurt to the strainer, cover, and refrigerate overnight. The yogurt will drain and thicken overnight. Discard the liquid. (You can do this entire step in advance and store the yogurt for up to one week in the refrigerator.)
- Heat the oil in a skillet over medium heat, add the onions and cook until they become translucent, about 3 minutes. Add the garlic and cook one minute more.
- In a food processor, puree the onion mixture with the red peppers and all but 1 tablespoon of the pine nuts. Stir the red pepper mixture into the strained yogurt. Season to taste with salt and pepper.
- Chill for at least one hour (this can be made in advance and stored in the refrigerator for up to 3 days.)
- Garnish with the remaining pine nuts. Serve with fresh vegetables and pita wedges.
Nutrition Facts : Calories 88.6, Fat 4.5, SaturatedFat 0.9, Cholesterol 3.7, Sodium 645.2, Carbohydrate 8.7, Fiber 1, Sugar 5.3, Protein 4.3
SYRIAN TANGY RED PEPPER AND NUT DIP - MUHAMMARA
The classic Syrian nut dip muhammara typically contains walnuts, bread crumbs, Aleppo pepper paste and pomegranate syrup, but there are endless variations. The bright-flavored take here is adapted from a recipe by Anissa Helou's Syrian chef-friend Mohammed Antabli. Pistachios, cashews and freshly toasted pine nuts, almonds and walnuts give it a chunky texture, while onions and red bell peppers make it tangy-sweet. Recipe from Food and Wine magazine.
Provided by Sharon123
Categories Peppers
Time 30m
Yield 3 cups
Number Of Ingredients 12
Steps:
- In a small skillet, heat the vegetable oil. Add the pine nuts and almonds.
- and cook over moderately high heat, stirring, until lightly golden, about.
- 2 minutes. Using a slotted spoon, transfer the nuts to a plate.
- Add the walnuts to the skillet and cook, stirring, until toasted, about 3.
- minutes. Transfer the walnuts to a food processor and let cool completely.
- Add the pistachios and cashews and pulse until the nuts are finely.
- chopped. Scrape the finely chopped nuts into a medium bowl.
- Add the bell peppers and onion to the food processor and pulse until.
- finely chopped. Transfer the pepper mixture to a fine-mesh sieve and press.
- to extract as much liquid as possible. Add the mixture to the chopped.
- nuts. Stir in the pine nuts, almonds, bread crumbs and olive oil. Season.
- with salt and cayenne and serve.
- Serve With Warm pita.
Nutrition Facts : Calories 948.4, Fat 89.3, SaturatedFat 11.2, Sodium 212.3, Carbohydrate 31.7, Fiber 7.7, Sugar 9.9, Protein 13.2
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