Chef Giorgio Rapicavoli Shows How to Make Roasted Pepper Muhammara Veggie Dip Recipe

Chef Giorgio Rapicavoli joins Ross Mathews and Valerie Bertinelli in the kitchen to whip up a delicious, flavorful veggie dip! 

Roasted Pepper Muhammara 

• 4 ea Roasted Bell Repper 
• 2 oz Extra Virgin Olive Oil 
• 4 oz Toasted Hazelnuts 
• 2 ea Garlic Clove 
• 2 oz Aged Balsamic or Balsamic Glaze 
• 1 tbsp Za’tar 
• 4 oz Sun Dried Tomato, Drained 
• 1 tsp salt 
• 1 ea Lemon, Juiced 
• 2 cups Toasted Breadcrumbs 
   

Combine all of the ingredients in a food processor and blend into a smooth paste. 
To serve, place the muhammara in a bowl. Drizzle with some aged balsamic, olive oil and a sprinkle of za’tar. You can also garnish with some halved toasted hazelnuts for more texture or fresh herbs as well. 

Serve alongside freshly grilled flatbread, pita chips or vegetable crudités. 
 

STEP ONE: BLEND INGREDIENTS 

• COMBINE ingredients into food processor and blend into a smooth paste 

Tip: Use a blender if you don’t have a food processor at home 

STEP TWO: DRIZZLE AND GARNISH 

• PLACE muhammara in bowl 
• DRIZZLE with balsamic, olive oil, and za’atar 
• GARNISH with toasted hazelnuts 

STEP THREE: PLATE AND TASTE 

• PLATE alongside flatbread, pita chips, and vegetable crudites 

Tip: Muhammara can also be spread on sandwiches and wraps or used as a sauce for grilled meats or fish