Roasted Red Pepper & Walnut Dip

Roasted Red Pepper & Walnut Dip

This delectable dip blends roasted red peppers, walnuts, and balsamic vinegar. Paprika and cumin add smoky back notes. The perfect appetizer to bring to a dinner party!

Serves 10 to 12


For best results, make this dip a day ahead to let the flavors mellow and blend. Serve with toasted pita triangles.


3 Red bell peppers (about 1 pound)
1 6-inch pita bread (2 ounces)
1 cup Water
1 small Garlic clove
4 oz Walnut pieces (about 3/4 cup), toasted, plus more for garnish
1 1/2 tsp Paprika, plus more for garnish (optional)
3/4 tsp Ground cumin
1 tbs Balsamic vinegar
1 tbs Freshly squeezed lemon juice
2 tsp Extra-virgin olive oil, plus more for drizzling
3/4 tsp Course salt
To taste Freshly ground pepper



  1. Roast peppers over a gas burner until blackened all over, turning with tongs as each side is blistered. (Alternatively, place under a broiler.) Transfer to a bowl, and cover with plastic wrap; let stand about 15 minutes. Peel, and discard skins, stems, and seeds. Set peppers aside.

  2. Toast pita bread until crisp and golden. Break into 2-inch pieces; place in a bowl, and cover with the water. Soak until soft, about 10 minutes. Transfer to a sieve, and drain well, pressing out excess water. Set aside.

  3. Combine garlic and walnut pieces in the bowl of a food processor; process until fine crumbs form, about 10 seconds. Add paprika, cumin, and reserved peppers and pita bread; process until smooth, about 10 seconds. Add vinegar, lemon juice, oil, and salt, and season with black pepper. Pulse until combined.

  4. Transfer to a serving bowl; cover with plastic wrap. Refrigerate at least 1 hour or overnight. Before serving, bring to room temperature. Drizzle with oil; sprinkle with walnuts or paprika, as desired.

Source: Martha Stewart Living