Roasted Red Pepper and Walnut Dip Recipe

Name: Roasted Red Pepper and Walnut Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 red bell peppers; 1 (6 inch) pita bread; 1 cup water; 1 small garlic clove; 4 ounces walnut pieces; 1 ½ teaspoons paprika; ¾ teaspoon ground cumin; 1 tablespoon balsamic vinegar; 1 tablespoon lemon juice, freshly squeezed; 2 teaspoons extra virgin olive oil; ¾ teaspoon coarse salt; fresh ground black pepper

Servings: persons

3 red bell peppers
1 (6 inch) pita bread
1 cup water
1 small garlic clove
4 ounces walnut pieces
1 ½ teaspoons paprika
¾ teaspoon ground cumin
1 tablespoon balsamic vinegar
1 tablespoon lemon juice, freshly squeezed
2 teaspoons extra virgin olive oil
¾ teaspoon coarse salt
fresh ground black pepper

1
Roast peppers over a gas burner until blackened all over, turning with tongs as each side is blistered.
2
(Alternatively, place under a broiler.)
3
Transfer to a bowl, and cover with plastic wrap; let stand about 15 minutes.
4
Peel, and discard skins, stems, and seeds.
5
Set peppers aside.
6
Toast pita bread until crisp and golden.
7
Break into 2-inch pieces; place in a bowl, and cover with the water.
8
Soak until soft, about 10 minutes.
9
Transfer to a sieve, and drain well, pressing out excess water.
10
Set aside.
11
Combine garlic and walnut pieces in the bowl of a food processor; process until fine crumbs form, about 10 seconds.
12
Add paprika, cumin, and reserved peppers and pita bread; process until smooth, about 10 seconds.
13
Add vinegar, lemon juice, oil, and salt, and season with black pepper.
14
Pulse until combined.
15
Transfer to a serving bowl; cover with plastic wrap.
16
Refrigerate at least 1 hour or overnight.
17
Before serving, bring to room temperature.
18
Drizzle with oil; sprinkle with walnuts or paprika, as desired.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 red bell peppers, 1 (6 inch) pita bread, 1 cup water, 1 small garlic clove, and more.

Yes, Roasted Red Pepper and Walnut Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Red Pepper and Walnut Dip

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