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Red Pepper & Walnut Dip with Naan Bread

By Kayla Howey
  • minutes
  • Serves

INGREDIENTS

4

Chipotle chiles, small dried

1

Sorrel, red

1 tsp

Honey

2 tbsp

Lemon juice

1 1/2 tsp

Active yeast, dry

2 1/4 cups

All-purpose flour

1

Black sesame seeds

1

Kosher salt

1 1/2 tsp

Kosher salt

5

Red peppers

1

Sea salt, flaky

1 tsp

Sugar

1

Neutral oil

1 tbsp

Olive oil, extra virgin

1

Olive oil

1

Olive oil, extra virgin

1/2 cup

Walnuts, toasted

1

Walnuts, toasted

4 oz

Bread, grainy

1/2 cup

Greek yogurt

9/16 cup

Water