Reviews (2)
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9 Ratings
5 star values:
0
4 star values:
1
3 star values:
6
2 star values:
2
1 star values:
0
Martha Stewart Member
Rating: Unrated
01/18/2016
This is a variation on a traditional Turkish dip. It was made with pomegranate molases not pomegranate juice. The juice would make it much too thin.
Martha Stewart Member
Rating: 3 stars
08/11/2015
Way too much liquid in the form of pomegranate juice - I did not even add the full amount specified, I sensed it was probably too much liquid. Still instead of a dip it was more like a thick soup - the only way I could save it was pouring it over a coffee filter and allowing some liquid to drain off. It is a great dip, very nice flavor, but the recipe must be revised. Either use less pomegranate juice or substitute pomegranate molasses (smaller amount).
Back to Red-Pepper and Walnut Dip with Pomegranate
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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 5 mins
total: 15 mins
Yield: Makes 1 1/2 cups
dips-extravaganza-022-d110743-2.jpg
Ingredients
Ingredient Checklist
4 pitted dates
3 chopped roasted red peppers
1/2 cup pomegranate juice
1/2 cup toasted walnuts
1/2 teaspoon red-pepper flakes
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
Pomegranate seeds
Toasted whole-grain pita bread
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 5 mins
total: 15 mins
Yield: Makes 1 1/2 cups
dips-extravaganza-022-d110743-2.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 5 mins
total: 15 mins
Yield: Makes 1 1/2 cups
Recipe Summary
prep: 5 mins
total: 15 mins
Yield: Makes 1 1/2 cups
prep: 5 mins
total: 15 mins
prep:
5 mins
total:
15 mins
Yield: Makes 1 1/2 cups
Makes 1 1/2 cups
dips-extravaganza-022-d110743-2.jpg
dips-extravaganza-022-d110743-2.jpg
Ingredients
Ingredients
- 4 pitted dates
- 3 chopped roasted red peppers
- 1/2 cup pomegranate juice
- 1/2 cup toasted walnuts
- 1/2 teaspoon red-pepper flakes
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- Pomegranate seeds
- Toasted whole-grain pita bread
Directions
Soak dates in hot water until softened, about 10 minutes; drain. Pulse dates, red peppers, pomegranate juice, walnuts, and red-pepper flakes in food processor until smooth. With machine running, slowly add olive oil until thoroughly combined. Season with salt and pepper. Dip can be stored in refrigerator in an airtight container up to 3 days. Garnish with pomegranate seeds and serve with pita bread.
Reviews (2)
Add Rating & Review
9 Ratings
5 star values:
0
4 star values:
1
3 star values:
6
2 star values:
2
1 star values:
0
Martha Stewart Member
Rating: Unrated
01/18/2016
This is a variation on a traditional Turkish dip. It was made with pomegranate molases not pomegranate juice. The juice would make it much too thin.
Martha Stewart Member
Rating: 3 stars
08/11/2015
Way too much liquid in the form of pomegranate juice - I did not even add the full amount specified, I sensed it was probably too much liquid. Still instead of a dip it was more like a thick soup - the only way I could save it was pouring it over a coffee filter and allowing some liquid to drain off. It is a great dip, very nice flavor, but the recipe must be revised. Either use less pomegranate juice or substitute pomegranate molasses (smaller amount).
Reviews (2)
Add Rating & Review
9 Ratings
5 star values:
0
4 star values:
1
3 star values:
6
2 star values:
2
1 star values:
0
Add Rating & Review
9 Ratings
5 star values:
0
4 star values:
1
3 star values:
6
2 star values:
2
1 star values:
0
9 Ratings
5 star values:
0
4 star values:
1
3 star values:
6
2 star values:
2
1 star values:
0
9 Ratings
5 star values:
0
4 star values:
1
3 star values:
6
2 star values:
2
1 star values:
0
- 5 star values:
- 0
- 4 star values:
- 1
- 3 star values:
- 6
- 2 star values:
- 2
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
01/18/2016
This is a variation on a traditional Turkish dip. It was made with pomegranate molases not pomegranate juice. The juice would make it much too thin.
Martha Stewart Member
Rating: 3 stars
08/11/2015
Way too much liquid in the form of pomegranate juice - I did not even add the full amount specified, I sensed it was probably too much liquid. Still instead of a dip it was more like a thick soup - the only way I could save it was pouring it over a coffee filter and allowing some liquid to drain off. It is a great dip, very nice flavor, but the recipe must be revised. Either use less pomegranate juice or substitute pomegranate molasses (smaller amount).
Martha Stewart Member
Rating: Unrated
01/18/2016
This is a variation on a traditional Turkish dip. It was made with pomegranate molases not pomegranate juice. The juice would make it much too thin.
Rating: Unrated
Rating: 3 stars
08/11/2015
Way too much liquid in the form of pomegranate juice - I did not even add the full amount specified, I sensed it was probably too much liquid. Still instead of a dip it was more like a thick soup - the only way I could save it was pouring it over a coffee filter and allowing some liquid to drain off. It is a great dip, very nice flavor, but the recipe must be revised. Either use less pomegranate juice or substitute pomegranate molasses (smaller amount).
Rating: 3 stars
All Reviews for Red-Pepper and Walnut Dip with Pomegranate
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Red-Pepper and Walnut Dip with Pomegranate
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
