As a dip, a sandwich spread, or as a sauce with a protein, this roasted red pepper and pomegranate dip makes for a stunning presentation that is the perfect combination of smokey, sweet and savory.
Ingredients For Roasted Red Pepper And Pomegranate Dip Recipe
10 ounce 1 -jar roasted red peppers drained
0.5 cup Marcona almonds
0.25 cup Toasted and peeled hazelnuts for fancy version or toasted sunflower seeds for everyday version
1 tablespoon Pomegranate molasses
0.75 teaspoon Smoked paprika
2 Garlic Cloves Minced
As required Sea salt
5 tablespoon Extra-virgin olive oil
1.5 tablespoon Finely chopped parsley for sprinkling
Nutrition value
1030
calories per serving
76 g Fat32 g Protein52 g Carbs58 g FiberOther
Current Totals
76 g Fat
32 g Protein
52 g Carbs
58 g Fiber
MacroNutrients
Carbs
52 g
Protein
32 g
Fiber
58 g
Fats
Fat
76 g
Vitamins & Minerals
Calcium
325 mg
Iron
14 mg
Vitamin A
2725 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
13 mg
Vitamin B6
1 mg
Vitamin B9
134 mcg
Vitamin B12
0 mcg
Vitamin C
15 mg
Vitamin E
19 mg
Copper
2 mcg
Magnesium
576 mg
Manganese
6 mg
Phosphorus
762 mg
Selenium
32 mcg
Zinc
5 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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