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Toasted Walnut Dip with Pomegranate Molasses
appetizer

Toasted Walnut Dip with Pomegranate Molasses

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A favorite Middle-Eastern starter, this puree of toasted walnuts, roasted red bell pepper, cumin, allspice and crushed red pepper is drizzled with a sweet, tangy pomegranate molasses.
  • 20m

    prep time

  • 35m

    Cook Time

  • 112

    Calories

  • 11

    Ingredients

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Ingredients

12

Servings

Pomegranate Molasses

  • 2 cups pomegranate juice
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice

Toasted Walnut Dip

Instructions

  • For the Pomegranate Molasses, bring all ingredients to boil in small saucepan on high heat. Reduce heat to medium-low; simmer 30 to 35 minutes or until mixture is reduced to 1/4 cup and is consistency of thick syrup. Cool completely.

  • For the Dip, place all ingredients in food processor; cover. Process until dip is smooth.

  • Spoon dip into serving bowl. Drizzle with 2 tablespoons of the Pomegranate Molasses. Serve with naan bread.

Nutrition information (per Serving)

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