Tuesday, January 17, 2012

TwoFaced: Red Pepper

"TwoFaced Tuesdays" is a joint venture between CupcakesOMG! and Jenna from The Paleo Project. Each week, we select one secret ingredient and put our own paleo spin on it. You can catch up on the entire series here. Also, if you have any special ingredient requests, you can always tweet us (@MHeraldo and @ThePaleoProject) using the hashtag #TwoFacedTuesday.
In today's first order of business: do you guys like the recipes that Jenna and I are coming up with each Tuesday? I mean, for weeks now, we've been toiling away for hours in the kitchen, whipping up innovative and delicious Paleo-friendly recipes to suit your every whim. Your EVERY. WHIM. 

And because we both crave constant validation and admiration, we're gonna keep going, knowing that, at some point, you will give us the approval we so desperately need/want/expect. So with that, we bring you complementary recipes. Yes, we're taking TwoFaced one step further this week by not only using the same star ingredient, but also two dishes that are designed to be enjoyed together. Don't get it yet?? Please, to see the roasted red pepper walnut dip I made below:
The ingredients are simple and yet full of flavor. Whirred up real good in a food processor until creamy, it's the perfect dip that will get you to eat your veggies...or, ya know, the thing that Jenna made. (And yes, this makes two dips in a row for TwoFaced Tuesday, but screw you! The SuperBowl is nearly upon us and everyone knows the SuperBowl is all about dips. And that's it.)
 I don't even LIKE red peppers and I LOVE the dip. Just sayin'.
 On a separate note requiring praise and admiration, how great is my manicure??
Yeah, they're nail polish stickers. Pretty great, right?

Be sure to check out the fantastic recipe Jenna made that would pair amazingly with this dip!!

Roasted Red Pepper Walnut Dip
Adapted from Everyday Paleo
  • 1 cup walnuts
  • 6 oz. roasted red peppers (about half a jar)
  • 2 Tbsp. olive oil (you can also use coconut milk--you might need more to get the right consisitency)
  • 1 Tbsp. chives
  • 1 clove garlic
  • salt and pepper to taste
  1. Add walnuts to food processor. Pulse nuts into fine crumbs.
  2. Add remaining ingredients and pulse until creamy and dip-able. Add more oil or coconut milk to reach desired consistency.
  3. Serve with sliced bell pepper, carrots, cucumber, or Jenna's recipe.


whitney said...

def trying this.

i love red peppers. and it looks like hummus. and i love hummus.

Jenna | The Eighty Twenty said...

I burst out laughing when you wrote "screw you! The SuperBowl is nearly upon us and everyone knows it's all about dips. And that's it)..... i fuckinafinagnajaf hate football.

christine donee said...


The superbowl IS all about the dips.

Lydia Armstrong said...

Can you just come be my personal live-in chef?

Christina said...

Just found your blog a few weeks ago and am loving the two-faced challenges! I've got a few set aside to try out for my blog, projectpaleo.tumblr.com. (I promise I wasn't naming mine after Jenna's, but after using "Project" names at work all the time!). Anyways, keep the recipes and random thoughts coming!

Laura (lia828@gmail.com) said...

I made this last night (you obvi knew this because I sent you a pic). I must rave on how good this really is. It does have the texture of hummus and similar tastes. I can't CAN'T wait to get a bigger food processor. I didn't think it would all fit in my mini one, but I made it work! Nice job Melissa!

-Jodie said...

Delicious! I had to sub almonds for walnuts and green onion for chives. It was obviously good...I ate it all! Lol

Heidi said...

Totally making this. Thank you!

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