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Roasted Red Pepper Walnut Dip

Creamy roasted red pepper walnut dip with rustic wood and linen napkin
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A vibrant, creamy dip blending smoky roasted peppers with rich toasted walnuts. It’s a healthy, flavorful appetizer perfect for snacking or entertaining. Naturally vegan and easily adaptable for various diets.

Ingredients

Scale
  • 2 large red bell peppers (or 1 12-ounce jar roasted red peppers, drained and patted dry)
  • 1 cup raw walnuts
  • 1/3 cup fine plain breadcrumbs (or gluten-free alternative)
  • 2 cloves garlic, roughly chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • Freshly cracked black pepper
  • For serving: pita bread, pita chips, fresh vegetables

Instructions

  1. If using fresh peppers, broil them skin-side-up until charred, then steam in a covered bowl for 15 minutes. Peel off the skins. If using jarred peppers, ensure they are drained and patted very dry.
  2. In a dry skillet over medium-low heat, toast the walnuts for 3-5 minutes until fragrant and lightly golden, stirring frequently. Let cool slightly.
  3. In a food processor, combine the prepared peppers, toasted walnuts, breadcrumbs, garlic, lemon juice, olive oil, smoked paprika, cumin, red pepper flakes, salt, and a few cracks of black pepper.
  4. Pulse several times to break down the mixture, then process continuously until mostly smooth but with a bit of texture, scraping down the sides as needed. Add a teaspoon of water or oil if too thick.
  5. Taste and adjust seasoning, adding more salt, lemon juice, or spices as desired.
  6. Transfer to a serving bowl. Drizzle with extra olive oil and sprinkle with a pinch of smoked paprika or red pepper flakes. Serve with pita and vegetables.

Notes

For a nut-free version, use raw sunflower seeds. Toasting the walnuts is essential for depth of flavor. Always pat jarred peppers dry to prevent a watery dip. Dip can be made ahead and stored in the fridge for up to 5 days.

Nutrition

Find it online: https://harmonymeal.com/roasted-red-pepper-walnut-dip/