A few bowls of dip and a generous bowl of dippers are perfect for keeping folks tame until dinnertime — and of course, for game day snacking! We love this Middle Eastern-inspired dip, a chunky appetizer starring walnuts, garlic, and roasted red peppers. Serve with fresh-cut vegetables for color, toasted thin baguette slices or warmed pita wedges dusted with salt or sumac.
3 large red bell peppers (about 2 lb./1 kg.), roasted, peeled and seeded or 1 jar (8 oz./250 g.) roasted peppers
1 cup (4 oz./125 g.) walnuts, toasted
2/3 cup (2 1/2 oz./75 g.) fine dried bread crumbs
1 small yellow onion, chopped
1 jalapeno or other hot chile, coarsely chopped, or 1 Tbs. red pepper flakes
2 cloves garlic, finely chopped
2 Tbs. pomegranate molasses
2 Tbs. extra-virgin olive oil
1 Tbs. fresh lemon juice
1 tsp. ground cumin
8-10 fresh mint leaves, torn
In a food processor or blender, combine the peppers, nuts, bread crumbs, onion, chile, garlic, molasses, olive oil, lemon juice, cumin and a pinch of salt and process just until combined. The mixture should have a coarse texture. Taste and adjust the seasoning, transfer to a bowl, and stir in the mint. Makes about 2 1/2 cups (1 1/4 lb./625 g.).