Roasted Red Pepper and Artichoke Dip
Yield: Serves 8
Ingredients:
  • 1 jar (500ml) roasted red bell peppers, drained and coarsely chopped
  • 1 can (398ml) artichoke hearts, drained and coarsely chopped
  • 1 garlic clove
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1/2 teaspoon dried oregano leaves
  • 2 tablespoons pomegranate molasses
  • 1/4 cup coarsely chopped walnuts for garnish
  • crumbled feta cheese for garnish
  • salt and pepper to taste
Instructions:

Place all the ingredients except walnuts and feta cheese into a food processor. Blend until mostly smooth but not completely pureed. Adjust the seasoning.

Transfer to a serving bowl. Drizzle with olive oil. Garnish with walnuts and feta cheese. Serve with pita bread or cracker.

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