Paleo Halloween: Smoky Roasted Red Pepper Dip
There are a lot of possibilities with this recipe. I think this dip would also make a fantastic sauce to drizzle over white fish or chicken. The smoked paprika and cumin lend a subtle smokiness that is a change of pace from the standard old ranch dip.
Smoky Roasted Red Pepper Dip
1 clove garlic
1 cup walnuts
1 12-oz jar roasted red pepper, drained
1/2 cup mayonnaise (homemade or Paleo, whichever you prefer)
6 green onions, white and green parts, chopped
juice of half a lemon
1/2 tsp ground cumin
1/4 tsp smoked paprika
salt and pepper, to taste
Optional toppings: 1 tbsp walnuts and 1 tbsp pumpkin seeds, extra paprika
1. Add the garlic and walnuts to the bowl of a food processor and pulse until they make a coarse meal.
2. Add remaining ingredients and pulse until the mixture is well combined. Taste for seasoning. Chill until you’re ready to serve. Top with walnuts and pumpkin seeds and a sprinkle of paprika.
This dip made enough to perfectly fill a re-purposed 16-oz cottage cheese container. I just used the widest end of the container as a template and then chipped away at the inside of the squash until the container fit.