How To Make Pomegranate, Walnut & Red Pepper Dip

    Published: 06-16-2009
    Views: 13,191
    Chef Amy Riolo demonstrates how to make pomegranate, walnut and red pepper dip.

    Amy Rilolo: This Pomegranate walnut and red pepper dip contains Vitamin C, UV protection and Omega 3s, which help to fight wrinkles and keep the skin supple. To start combine one seven ounce jar of roasted red peppers, would have been drained and rinsed, one third cup fresh bread crumbs, one third cup of walnuts, four minced garlic cloves, the juice of one lemon, four table spoons of pomegranate molasses, pomegranate molasses is an ingredient made form condensed pomegranate juice, it adds a distinct sweet and sour flavor to dips, stews, peel offs and dressings.

    Let's put our lid on, we can begin by pureeing our dip. As soon as the dip starts to come together and turn into a puree I can go ahead and add in some olive oil.

    So now that our puree is finished we can just go ahead and give it a taste. I'm going to give it a few pinches of salt about a half a tea spoon and a pinch of cayenne pepper, we will pulse it a few times and now we're ready.

    I like to garnish by drizzling with a teaspoon of pomegranate molasses, and then sprinkling with a few walnuts. Here we have our pomegranate walnut and red pepper dip a sweet and sour appetizer that's as good for you as it is delicious.