Dive into... red pepper-hazelnut dip

This red pepper-hazelnut dip meets all my requirements for the perfect appetizer: quick, easy, delicious. And, by the way, it pairs very nicely with the artichoke and mushroom lasagna. The dip requires only a few simple ingredients and a food processor.

I'll take you through making this recipe, step-by-step...

Here are the super-simple ingredients. In the back is a baguette we'll use two ways, the first being for 1 cup of fresh breadcrumbs to bind and thicken the dip...

1) Cut the baguette (on a diagonal) about 8 inches from the end...

...make a second diagonal slice to remove the rounded end. This will give you about a 6" length of baguette.

2) Cut away the crusts on all sides of the baguette...

...and tear the crustless bread into pieces as shown here. My 6" crustless baguette segment yielded a 1-cup measure filled to the top with the bread pieces.

3) Put the torn bread pieces in the food processor...

...and process the bread until it turns into coarse breadcrumbs.

4) Return the fresh breadcrumbs to the measuring cup. Your yield should be right at 1 cup.

5) No need to clean the processor; we can continue directly on to mincing the garlic. With the food processor running, drop 1 peeled garlic clove through the feed tube. This technique does a super job of mincing garlic.

6) Add the fresh breadcrumbs to the processor.

7) Measure out 1 cup of roasted red peppers. I got my roasted peppers in bulk from our grocery; they are more commonly found in jars in the pickle/condiment section.

8) Put the peppers in a sieve and give them a good rinse...

...shake off any excess water and add them to the food processor.

9) Add 1/2 teaspoon of ground cumin.

10) Process the pepper mixture until almost smooth (it probably won't be completely smooth--yet).

10) Measure out 1/4 cup hazelnut oil (walnut oil works here, too)...

...and with the food processor running, gradually drizzle the oil into the pepper mixture.

10) Process the dip until very smooth.

11) Now adjust the seasonings. I wound up adding about 1/2 teaspoon of salt. You might also want to add a bit more cumin.

12) The dip is now ready to transfer to a pretty bowl. I added a few capers for the garnish.

13) The final step is to slice up (on the diagonal) the remaining baguette. If desired you can toast the baguette slices by brushing them with some olive oil and baking them in 350 degree (Fahrenheit) oven until they just begin to brown. But, I'm keeping it super-simple here by serving the dip with the plain, untoasted baguette.

I wish I could claim this as an original recipe, but since it's pretty much straight from Gourmet,  I'll send you over to Epicurious for the recipe.

I hope you enjoyed this recipe! To view more step-by-step recipes, see the complete recipe index.

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Comments

[Joy]

It looks so beautiful!

[Chuck]

This dip looks just delicious. I love the cooking class that goes with it. Well done!

[Kevin]

This roasted red pepper dip sounds really good. It is so vibrantly red.

[kat]

this looks fantastic!

would regular olive oil work? or does the hazelnut give it a nutty taste?

[Heidi]

Hi Kat - Regular olive oil would work fine here. You would miss some of the nutty flavor, but I still think it would be delicious regardless.

[Anaylli]

Such a vibrant color! It looks soo delicious, thanks for sharing :o)

[Tempered Woman]

The dip looks incredible~ I could definitely imagine it with the lasagna. And thanks cause I've certainly missed it in Gourmet but this sounds like something I'd absolutely love.