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Roasted Pepper–Yogurt Dip with Toasted Walnuts
This dip was inspired by red adjika, a spiced red pepper condiment from Georgia in Eastern Europe. Grind the fennel seeds in an electric spice grinder until pulverized to a powder. If you can find preground fennel seed at the supermarket, use an equal amount. The recipe is easily doubled if you’re serving a crowd.
¾
Cup
Tip
Don’t use nonfat Greek yogurt. Its flavor is too lean and its texture too chalky to make a creamy, full-flavored dip.
10 minutes
Ingredients
-
½
cup plain whole-milk or low-fat Greek yogurt
-
⅓
cup roasted red peppers, patted dry and finely chopped
