Party Ready Red Pepper Pistachio Dip

My son Michael used to work at the Seasons 52 Restaurant in Cherry Hill, which is adjacent to the Cherry Hill Mall. He enjoyed his stint there and always talked about the nice people, warm atmosphere and great food. After visiting there with friends, I agree with him on all three counts. The restaurant focuses on serving fresh and healthy foods. Believe it or not, all dishes served at Seasons 52 are under 475 calories. It would be a great place to meet friends for dinner during the holidays, and may help you stave off some of that holiday weight gain!

The folks at Seasons 52 sent along a Red Pepper Pistachio recipe that looks delicious and easy to prepare. Try it at your next holiday gathering-it will make for a colorful presentation with a little bit of kick!



¼ cup Pistachios, shelled and toasted (3 oz)
¾ cup Red peppers, roasted, peeled and chopped (2 oz)
2 tbs Bread crumbs
1 oz Lemon or lime juice
1 tbs Honey
1 tbs Chipotle Tabasco
½ tsp Cumin, toasted
½ tsp Kosher salt
Sprinkle of chopped pistachios

• Toast pistachios in 350º oven for 5 minutes. Cool to room temperature.
• Pulse pistachios in food processor for 30 seconds to chop nuts.
• Reserve a tablespoon for garnish.
• Add all other ingredients to bowl of food processor.
• Blend in food processor for 1 minute until smooth. Refrigerate for a few hours.
• Garnish with reserved chopped pistachios.
• Serve chilled in small bowl with veggies or chips.

To roast peppers:
• Lightly rub a few red peppers with oil. Broil or grill red peppers to char the skin. Place in a plastic Ziploc® bag or covered container 30 minutes. Remove peels & seeds.

Beth Christian subsisted primarily on cheeseburgers and liverwurst sandwiches during childhood and refused to try most new foods.  Her culinary horizons were expanded during her college days in Schenectady, New York, where she learned the joys of trying slow-simmered Italian dishes, Szechuan cuisine, and everything in between.  When not engaged in the practice of law in Monmouth County, Beth is busy scouting out interesting restaurants,  farmer’s markets and food purveyors near her home in Burlington County. Beth’s primary dining sidekick is her husband John, but she also enjoys having her daughter Meghan, son Michael and her wonderful friends come along for the ride. Email Beth at