Elevate your appetizer game with Roasted Red Pepper and Walnut Dip. This delightful dip combines the smoky sweetness of roasted red bell peppers with the earthy richness of walnuts, garlic, olive oil, and a touch of paprika, resulting in a creamy and flavorful dip that’s perfect for pairing with pita bread or crisp cucumber slices.
SERVINGS
6
PREP TIME
15 Mins
COOK TIME
5 Mins
INGREDIENTS
2 large Perpetual™ red bell peppers, roasted and peeled
1 cup walnuts, toasted
2 cloves garlic
1/4 cup olive oil
1/2 teaspoon paprika
Salt and pepper to taste
Pita bread or cucumber slices for serving
Fresh parsley for garnish (optional)
RECIPE NOTES
You can adjust the consistency of the dip by adding more or less olive oil. It’s also delicious as a spread for sandwiches or wraps.
COOKING TIPS
For added depth of flavor, you can roast the garlic cloves along with the red bell peppers.
PRESENTATION
Present the Roasted Red Pepper and Walnut Dip in a serving bowl, garnished with fresh parsley for a touch of freshness and color. Surround it with pita bread triangles or neatly arranged cucumber slices.
NUTRITIONAL INFO
Per serving:
Calories: 210
Fat: 19g
Protein: 4g
Carbohydrates: 6g
Fiber: 2g
DIRECTIONS
- Begin by roasting the red bell peppers. You can do this over an open flame, on a grill, or in the oven. Once the skin is charred and blistered, place the peppers in a sealed plastic bag for about 10 minutes. This will make it easier to peel off the skin. Once peeled, remove the seeds and chop the peppers.
- Toast the walnuts in a dry skillet over medium heat for about 3-4 minutes, or until fragrant. Be careful not to burn them.
- In a food processor, combine the roasted red bell peppers, toasted walnuts, garlic cloves, olive oil, paprika, salt, and pepper.
- Blend until the mixture reaches a smooth and creamy consistency. Taste and adjust the seasonings as needed.
- Transfer the dip to a serving bowl.
- Garnish with fresh parsley if desired.
- Serve the Roasted Red Pepper and Walnut Dip with pita bread or crisp cucumber slices.
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