Food & Cooking Recipes Appetizers Roasted Red Pepper and Walnut Dip 3.4 (118) 10 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 5, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 Yield: 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. Ingredients 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 Directions 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. 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. 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. 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. Rate it Print