Restaurant Recipe: Seasons 52 Red Pepper Pistachio Dip

Just a little something different to offer friends and family that visit during the Holidays.

Image Courtesy Seasons 52

¼ cup Pistachios, shelled and toasted (3 oz)
¾ cup Red peppers, roasted, peeled and chopped (2 oz)
2 tbs Bread crumbs
1 oz Lemon or lime juice
1 tbs Honey
1 tbs Chipotle Tabasco
½ tsp Cumin, toasted
½ tsp Kosher salt
Sprinkle of chopped pistachios

Toast pistachios in 350º oven for 5 minutes. Cool to room temperature.
Pulse pistachios in food processor for 30 seconds to chop nuts.
Reserve a tablespoon for garnish.
Add all other ingredients to bowl of food processor.
Blend in food processor for 1 minute until smooth. Refrigerate for a few hours.
Garnish with reserved chopped pistachios.
Serve chilled in small bowl with veggies or chips.

Image Courtesy Seasons 52

How to roast peppers: Lightly rub a few red peppers with oil. Broil or grill red peppers to char the skin. Place in a plastic Ziploc® bag or
covered container 30 minutes. Remove peels & seeds.

About the author

Malika Bowling

Malika is the author of several books including Culinary Atlanta: Guide to the Best Restaurants, Markets, Breweries and More! and the founder of Roamilicious. She is also a Digital Marketing and Social Media Consultant. Follow us @Roamilicious on Facebook, Twitter, Instagram, and Pinterest for the content not shared on the blog. And don't forget to subscribe to our newsletter (subscribe box below) and never miss a contest, giveaway or the latest must visit restaurant!