Paleo, Primal, and Gluten-Free Recipes

Smoky Roasted Red Pepper Dip

Smoky Roasted Red Pepper Dip
Happy Halloween! Halloween is my favorite holiday, so for the potluck party at work today, I went all out on my recipe. This recipe was a throwback to the Halloween parties I had when I was a kid. My mom used a plastic candy pail as a dip bowl so the table would look festive, and I wanted to re-create my own version. I planned to fill a pumpkin with dip, but when I went to the store all the little sugar pumpkins were gone, so I got a kabocha squash instead (one of my new favorite foods…can’t wait to cook it up later!). Actually the green rind of the squash looked really good next to the orange dip. I served it with multi-color baby carrots, cauliflower, broccoli, celery, plantain chips, and gluten free crackers.

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
Printable Recipe

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.



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