Spicy Red Pepper and Walnut Dip Recipe

Name: Spicy Red Pepper and Walnut Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon fresh lemon juice; 2 teaspoons sherry vinegar; 1 cup small, crustless, stale white bread cubes (from a 2-ounce piece of bread); 1/2 cup coarsely chopped walnuts; 1/4 cup extra-virgin olive oil; 3 red bell peppers, cut into thin strips; 2 tablespoons water; 1 large garlic clove, smashed; 1 small dried red chile; Salt; Toasted pita wedges, for serving

Servings: persons

1 tablespoon fresh lemon juice
2 teaspoons sherry vinegar
1 cup small, crustless, stale white bread cubes (from a 2-ounce piece of bread)
1/2 cup coarsely chopped walnuts
1/4 cup extra-virgin olive oil
3 red bell peppers, cut into thin strips
2 tablespoons water
1 large garlic clove, smashed
1 small dried red chile
Salt
Toasted pita wedges, for serving

1
Preheat the oven to 350.
2
In a small bowl, mix the lemon juice and vinegar.
3
Add the bread cubes and toss to coat; let the bread soak up the liquid.
4
Meanwhile, spread the walnuts in a pie plate and bake until lightly toasted, about 5 minutes.
5
In a large skillet, heat 2 tablespoons of the olive oil.
6
Add the bell peppers, water, garlic and chile and season with salt.
7
Cover and cook over low heat, stirring occasionally, until the peppers are tender, about 10 minutes.
8
Uncover and cook over high heat, shaking the skillet, until all the liquid has evaporated, about 1 minute; discard the dried chile.
9
Transfer the peppers to a food processor and let cool until warm.
10
Add the soaked bread and pulse to a thick, coarse paste.
11
Add the walnuts; pulse just until coarsely ground.
12
Scrape the dip into a bowl and season with salt.
13
Drizzle with the remaining 2 tablespoons of olive oil and serve.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 tablespoon fresh lemon juice, 2 teaspoons sherry vinegar, 1 cup small, crustless, stale white bread cubes (from a 2-ounce piece of bread), 1/2 cup coarsely chopped walnuts, and more.

Yes, Spicy 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.

That's it — enjoy your meal!

Spicy Red Pepper and Walnut Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions