fine dining experience

Roasted Red Pepper Dip

This savory dip deserves to be on every party platter from here on out.

Ingredients

  • 1/4 cup plus 2 tablespoons olive oil, divided

  • 2 clove garlic, chopped

  • 1 teaspoon smoked paprika

  • 1/4 teaspoon crushed red pepper (optional)

  • 1/4 cup tomato paste

  • 1 cup roasted unsalted cashews

  • 2 12-oz. jars roasted red bell peppers, drained and rinsed

  • 2 teaspoons red wine vinegar

  • 1 1/2 teaspoons kosher salt

  • Flaky sea salt, for garnish

  • Crudités

  • Pita chips

Directions

  1. Heat 1/4 cup oil in a small skillet over medium. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add paprika and, if using, crushed red pepper; cook, stirring constantly, until spices are fragrant and slightly darker in color, about 30 seconds. Carefully stir in tomato paste; cook until evenly mixed and heated through (mixture won’t be completely smooth), about 2 minutes. Transfer to a small bowl and let stand for 10 minutes.

  2. Place cashews in a food processor. Process until fine, about 30 seconds. Add roasted peppers, vinegar, kosher salt, tomato paste mixture, and remaining 2 tablespoons oil. Process, scraping down sides of bowl once or twice, until mostly smooth, 30 seconds to 1 minute.

  3. Spoon mixture into a bowl and garnish with flaky sea salt. Serve with crudités, pita triangles, and/or pita chips.