Natasha
10-15-2000, 09:36 AM
This is from the Make It Ahead special. Kind of time-consuming for a dip, but good nonetheless. I increased the spices somewhat, as usual, and decreased the nuts slightly.
Here is the recipe in case you don t have this special edition yet:
4 medium red bell peppers (about 2 pounds)
Cooking spray
1 cup chopped onion
1/2 cup chopped walnuts
1 tbsp ground cumin
1/8 tsp ground red pepper
3 garlic cloves, minced
1 tsp honey
1/2 tsp salt
9 (6-in.) pitas or flatbread rounds, each cut into 8 wedges
1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatted with hand. Broil 12 mins. or until blackened. Place in a zip-top plastic bag; seal. Let stand for 15 mins. Peel and place in a food processor; process until smooth.
3. Place a large nonstick skillet coated with cooking spray over med-high heat until hot. Add onion and next 4 ingredients; saute 8 minutse. Stir in the bell pepper puree, salt, and honey; cook 5 minutes. Cool. Place onion mixture in a food processor; process until smooth. Cover and chill. Serve at room temp. with pita wedges. Yield: 18 appetizers (serving: 2 tbsp dip and 4 pita wedges).
Per serving: 98 cals (27% from fat); 3g fat; 3.3g protein; 15.3g carb; 1.7g fiber
[This message has been edited by Natasha (edited 10-15-2000).]
Here is the recipe in case you don t have this special edition yet:
4 medium red bell peppers (about 2 pounds)
Cooking spray
1 cup chopped onion
1/2 cup chopped walnuts
1 tbsp ground cumin
1/8 tsp ground red pepper
3 garlic cloves, minced
1 tsp honey
1/2 tsp salt
9 (6-in.) pitas or flatbread rounds, each cut into 8 wedges
1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatted with hand. Broil 12 mins. or until blackened. Place in a zip-top plastic bag; seal. Let stand for 15 mins. Peel and place in a food processor; process until smooth.
3. Place a large nonstick skillet coated with cooking spray over med-high heat until hot. Add onion and next 4 ingredients; saute 8 minutse. Stir in the bell pepper puree, salt, and honey; cook 5 minutes. Cool. Place onion mixture in a food processor; process until smooth. Cover and chill. Serve at room temp. with pita wedges. Yield: 18 appetizers (serving: 2 tbsp dip and 4 pita wedges).
Per serving: 98 cals (27% from fat); 3g fat; 3.3g protein; 15.3g carb; 1.7g fiber
[This message has been edited by Natasha (edited 10-15-2000).]