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Red-Pepper and Walnut Dip with Pomegranate

Recipe photo courtesy of Johnny Miller

This recipe comes from our book "Clean Slate: A Cookbook and Guide."

Source: Martha Stewart Living, December/January 2015
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9
  • MS10345291
    18 JAN, 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.
    Reply
  • SallyBR
    11 AUG, 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).
    Reply

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