No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roasted Red Pepper and Walnut Dip

For best results, make this dip a day ahead to let the flavors mellow and blend. This recipe serves 10 to 12. Serve with toasted pita triangles.

  • Servings: 12
Roasted Red Pepper and Walnut Dip

Photography: Quentin Bacon

Source: Martha Stewart Living


  • 3 red bell peppers (about 1 pound)
  • One 6-inch pita bread (2 ounces)
  • 1 cup water
  • 1 small garlic clove
  • 4 ounces walnut pieces (about 3/4 cup), toasted, plus more for garnish
  • 1 1/2 teaspoons paprika, plus more for garnish (optional)
  • 3/4 teaspoon ground cumin
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons extra-virgin olive oil, plus more for drizzling
  • 3/4 teaspoon coarse salt
  • Freshly ground black 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.

Reviews (10)

  • bellaleone 4 Nov, 2013

    I used this recipe as inspiration yesterday. I added roasted jalapeno peppers and omitted the pita bread and water. I was fantastic!

  • sai1959 10 Oct, 2013

    You can prepare this without the pita bread: the flavor is the same and the texture is great. I've prepped it both ways. Each time I added some chopped fresh serrano pepper to add some heat. The flavors blend well and the spread holds up in the fridge for several days. Delicious!!

  • enakamura83 27 Dec, 2012

    This is absolutely delicious. Very flavorful. I used Hungarian hot paprika to give it an extra kick. It definitely tastes better the second day, so I advise making it a day ahead.

  • meghanoona 22 Jul, 2012

    oops, I see... the pita bread goes IN the mix. Bummer, as we're gluten-free over here.

  • meghanoona 22 Jul, 2012

    You don't specify when/if to add the 1 cup of water. I blended it with everything and it was way too liquid-y. I'm leaving it in the fridge over night, hoping it gets more edible. Please advise.

  • PatKauf 21 Feb, 2010

    Has become a regular in my house. Also works well with good quality jar of roasted red peppers in oil (not brined in vinegar)

  • QueenFrostine 21 Jan, 2009

    sooooooo good.

  • PatKauf 18 Aug, 2008

    Outstanding. Easy and delicious. I often grill red or yellow peppers and freeze them when they are in season or well-priced. Having them ready made this easy recipe even quicker. Great as a dip or as a spread on a sandwich. Delicious with shrimp and poultry.

  • coolcat 29 Jan, 2008

    it was a big hit at the party.will use always.easy to make.

  • mmsrjs 25 Jan, 2008


Related Topics