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Dips, spreads & salsas

1 (12-oz.) jar roasted red peppers, drained, rinsed, and chopped
3/4 cup walnuts, toasted, plus more for garnish
1/4 cup extra-virgin olive oil
2 slices white sandwich bread, torn
4 tsp. lemon juice
2 garlic cloves, minced
1/2 tsp. ground cumin
Pinch cayenne pepper
Salt and pepper
Minced parsley, for garnish
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Two Stars Guiding Stars
  • Servings:Makes 1 1/2 cups
  • Prep Time:10 minutes
  • Cook Time:0 minutes
1. Combine all ingredients except salt, pepper, and parsley in a food processor and puree until smooth, about 30 seconds, scraping down bowl as needed. Season with salt, pepper, and more cayenne to taste.
2. Transfer to a bowl, garnish with parsley and more walnuts, and serve or refrigerate in an airtight container for up to 3 days.
Source: Hannaford fresh Magazine, May - June 2018