Roasted Pepper–Yogurt Dip with Toasted Walnuts
- Makes¾ Cup
- Cook Time10 minutes
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.
Tip
Don’t use nonfat Greek yogurt. Its flavor is too lean and its texture too chalky to make a creamy, full-flavored dip.
In a small bowl, stir together the yogurt, red peppers, 2 tablespoons of walnuts, the coriander, fennel, garlic and cayenne (if using). Taste and season with salt. Transfer to a serving bowl and sprinkle with the remaining walnuts and a pinch of cayenne.
