Roasted Red Pepper and Walnut Dip

red pepper walnut dip
Makes 2 1/4 cups

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)

  • One 6-inch pita bread (2 ounces)

  • 1 cup water

  • 1 small garlic clove

  • 4 ounces walnut pieces (about ¾ cup), toasted, plus more for garnish

  • 1 ½ teaspoons paprika, plus more for garnish (optional)

  • ¾ teaspoon ground cumin

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon freshly squeezed lemon juice

  • 2 teaspoons extra-virgin olive oil, plus more for drizzling

  • ¾ 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.

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