Spicy Red Pepper and Walnut Dip
Smoky, nutty, and irresistibly flavorful, this Spicy Red Pepper and Walnut Dip is a bold Middle Eastern-inspired appetizer that will elevate any gathering. Made with roasted red bell peppers, toasted walnuts, and a medley of warm spices like cumin, paprika, and cayenne, this creamy dip strikes the perfect balance of heat and depth. A splash of fresh lemon juice brightens the flavors, while a handful of breadcrumbs lends the dip a satisfyingly smooth texture. It’s quick to prepare, with just 10 minutes of prep before the oven does its magic, and makes an ideal accompaniment to pita chips, fresh veggies, or as a vibrant sandwich spread. Packed with wholesome ingredients and bursting with robust flavor, this dip is as versatile as it is delicious. Perfect for your next snack board or mezze platter!
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Recipe Information
Ingredients
- 3 pieces red bell peppers
- 1 cup walnuts
- 2 pieces garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 0.25 cup breadcrumbs
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 450°F (230°C).
Place the red bell peppers on a baking sheet and roast in the oven for 25-30 minutes, turning them occasionally, until the skins are charred and blistered.
Transfer the roasted peppers to a bowl and cover with plastic wrap or a plate to trap steam. Let them sit for 10 minutes to loosen the skins.
Meanwhile, lightly toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Set aside to cool.
Peel the skins off the roasted peppers and remove the seeds and stems.
In a food processor, combine the roasted red peppers, toasted walnuts, garlic cloves, olive oil, lemon juice, ground cumin, paprika, cayenne pepper, breadcrumbs, salt, and black pepper.
Blend the mixture until smooth and creamy. If the dip is too thick, add a tablespoon of water at a time until the desired consistency is achieved.
Taste and adjust seasoning if needed, adding more lemon juice, salt, or spices as desired.
Transfer the dip to a serving bowl and drizzle with a little olive oil for garnish, if desired.
Serve with pita chips, fresh vegetables, or use as a spread for sandwiches.
Nutrition Facts
Calories |
1413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.7 g | 159% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 60.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1626 mg | 71% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 18.8 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1460 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
