Roasted Red Pepper Dip Recipe

Name: Roasted Red Pepper Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup walnuts; 4 roasted red bell peppers; 1/2 cup panko bread crumbs; 1 tsp red pepper flakes; 1 tsp cayenne pepper; 1 tsp ground cumin; 1/4 small onion, finely chopped; 3 garlic cloves, minced; 2 tbsp pomegranate molasses; 1.5 tbsp lemon juice; 1 tsp salt; pepper; 2 tbsp olive oil

Servings: persons

1 cup walnuts
4 roasted red bell peppers
1/2 cup panko bread crumbs
1 tsp red pepper flakes
1 tsp cayenne pepper
1 tsp ground cumin
1/4 small onion, finely chopped
3 garlic cloves, minced
2 tbsp pomegranate molasses
1.5 tbsp lemon juice
1 tsp salt
pepper
2 tbsp olive oil

1
1. Roast the peppers by putting them under the broiler and rotating them as the skin chars and blisters. Once all sides are done remove the peppers from the oven and put them in a paper bag so they can steam and cool.
2
2. While you wait you can toast the walnuts on medium heat for 5 to 6 min until they are fragrant. Remove from heat.
3
3. Peel the skins off the peppers and remove the seeds.
4
4. Combine all ingredients in a food processor and blend. Adjust seasoning.
5
I've also used a fresh chili pepper instead of pepper flakes and cayenne.

453

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 13 ingredients. The key ingredients include: 1 cup walnuts, 4 roasted red bell peppers, 1/2 cup panko bread crumbs, 1 tsp red pepper flakes, and more.

Yes, Roasted Red Pepper 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 Dip

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