Seasons 52: Red Pepper Pistachio Dip

Here's the first of the Seasons 52 recipes. This is the first recipe I tried and I kind of, sort of messed it up. How? I added more pistachios by mistake (note to self: get measuring cups with numbers on them because all the numbers on your current set have rubbed off) and, as a result, the dip came out more a little too thick. It was like a crunchy hummus and not a smooth cream like it looks in the Seasons 52 picture. Regardless of how it looked, the dip was delicious. This dip, however, is for the spicy lover. Between the roasted red pepper and the Tabasco sauce, your mouth will be burning. We ate the dip with those lime-flavored Tostitos chips and the lime flavor helped tone down the spiciness.

 

Red Pepper Pistachio Dip
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 (I omitted)
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.

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 and seeds. (Note: I just realized another OOPS! I didn't read the "remove peels" part and didn't do that).