Appetizer for 8

Muhammara Pepper Dip

Name: Muhammara Pepper Dip
Total time: 35 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 3 red bell peppers; 3 tbsp extra-virgin olive oil (optional); 3/4 cup walnuts; 1/2 cup breadcrumbs; 2 tsp fresh lemon juice; 2 tbsp pomegranate molasses; 1 tsp ground cumin; 1 tsp aleppo pepper or 1/2 teaspoon cayenne pepper; 1 clove garlic; 1/2 tsp kosher salt

$3.12for 435 minServes 8

Roasted red peppers blend with walnuts, breadcrumbs, lemon, pomegranate molasses, and spices into a smooth dip.

Muhammara Pepper Dip with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Bell peppers, 1.15 lb$2.49/lb typical	1.15 lb	$2.80Typical price
	Nuts and seeds, 3.5 oz$0.70/oz typical	3.5 oz	$2.36Typical price
	Bread crumbs, 2 oz$0.14/oz typical	2 oz	$0.28Typical price
	Juice, 0.25 oz$0.04/oz typical	0.25 oz	$0.01Typical price
	Peaches, a little$2.49/lb typical	a little	$0.12Typical price
	Garlic, a little$0.75 each typical	a little	$0.08Typical price
Total for the servings shown		$6.24

Swaps

Swap bread crumbs for stuffing mixabout $0.16/oz more at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilDried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

35 minstart to table
Easydifficulty
8servings as written
$typical cost tier

Middle Eastern Vegetarian Vegan Dairy-free Budget Appetizers Snacks Game day

Typical price

$0.78 per serving$3.12 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

3 red bell peppers
3 tbsp extra-virgin olive oil (optional)
3/4 cup walnuts
1/2 cup breadcrumbs
2 tsp fresh lemon juice
2 tbsp pomegranate molasses
1 tsp ground cumin
1 tsp aleppo pepper or 1/2 teaspoon cayenne pepper
1 clove garlic
1/2 tsp kosher salt

Steps

Heat the oven to 425 F and place the red peppers on a baking sheet.
Roast the peppers for 20 minutes, turning them halfway, until softened and lightly charred.
Toast the walnuts in a dry skillet over medium heat for 3 minutes, stirring often.
Cool the peppers for 5 minutes, remove their stems and seeds, and peel away loose skins.
Blend the peppers, walnuts, breadcrumbs, lemon juice, pomegranate molasses, cumin, Aleppo pepper, garlic, salt, and olive oil until mostly smooth.
Rest the dip for 5 minutes before serving.