Roasted Red Pepper and Hazelnut Dip 4.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

May 13, 2019

This bright and summery red pepper dip makes a refreshing counterpoint to cocktail hour staples such as hummus or guacamole. It’s enriched with toasted hazelnuts, which thicken the spread and keep it vegan, but you could also use cashews or toasted almonds.

Serve with crackers, crudites or as a spread on sandwiches.

Make Ahead: The dip can be refrigerated in an airtight container for up to 1 week. Stir well before using.


Servings:
4 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-8 servings; makes 3/4 to 1 cup

Ingredients
  • 1/4 cup skinned hazelnuts (see headnote)
  • 3/4 cup jarred/drained, coarsely chopped roasted red peppers (about 2 large ones)
  • 1 tablespoon extra-virgin olive oil
  • 8 large fresh basil leaves, chopped or torn
  • 1 clove garlic
  • 1/2 teaspoon fine sea salt
  • Pinch crushed red pepper flakes

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Directions

Preheat the oven to 350 degrees.

Spread the hazelnuts on a baking sheet and toast for 15 minutes, shaking the pan every 5 minutes so they'll brown evenly. Let cool.

Combine the toasted hazelnuts, roasted red peppers, oil, basil, garlic, salt and crushed red pepper flakes in a food processor; puree until smooth. (Alternatively, you can do this in a high-powered blender, such as a Vitamix.)

The dip is ready to serve, or it can be refrigerated in an airtight container for up to 1 week.

NOTE: If you are using skin-on hazelnuts, follow the directions for toasting them (above). When the skins are shiny and crackled, remove from the oven and transfer to a clean dish towel. Close the towel into a bundle and rub the hazelnuts against one another vigorously to remove the skins. Open the towel and pick out the skinned hazelnuts. Discard the skins.

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Recipe Source

Adapted from "French Appetizers," by Marie Asselin (Gibbs Smith, 2019).

Tested by Jacob Brogan.

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