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Roasted Red Pepper and Walnut Dip


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

  • Servings: 12
  • Yield: Makes 2 1/4 cups
red pepper walnut dip

Source: Martha Stewart Living, November 2002


  • 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 Add a comment

  • MS12389149
    18 OCT, 2015
    I hate to say it but I did not like this. I love roasted red peppers and had high hopes for this recipe. I'm glad I tried it before serving it to company. I won't be making it again.
  • 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.