8/20 — Roasted Red Pepper Dip

Have you ever gotten a CSA box and wondered what do I do with 10 rutabagas? Buying local seasonal produce is one thing but working with it is not always so simple. That’s why we’ve started a seasonal recipe of the week series where we feature a recipe that highlights a fruit or vegetable you can buy locally in New York. We’re right in the middle of pepper season now so here’s a super easy roasted red pepper dip that will be a crowdpleaser at any end of summer get together.

INGREDIENTS

1.5 cups roasted red peppers (could be homemade or store bought)

2 garlic cloves

1/4 teaspoon salt

3/4 cup sun dried tomatoes

2 tablespoons olive oil

2 tablespoons minced parsley

1/2 cup walnuts

1 tablespoon lemon juice

PREPARATION

1. Arrange the peppers on paper towels and let dry.
2. Smash and peel the garlic. Then in a small bowl mash to a paste with the salt.
3. Add the peppers, garlic mixture, sub dried tomatoes, olive oil, parsley, walnuts, and lemon juice into a food processor. Process until finely chopped.
4. Store covered in the refrigerator for up to five days. Serve at room temperature. Dip and enjoy!