Red Pepper Walnut Dip

Red pepper walnut dip
Prep Time10 minsDifficultyBeginnerYields4 ServingsCategory, , ,

Additional time is needed if you are roasting the peppers at home

 4 roasted red peppers, drained and rinsedSee Prep section below if you are roasting peppers at home instead of using store bought.
 1 tbsp olive oil
 3 tbsp balsamic vinegar
 ½ tsp cumin, ground
 1 lemon, juiced (~2 tbs juice)
 1 clove garlic, chopped
 1 cup walnuts, raw
 1 tsp crushed red pepper flakes optional for spice
 Salt and pepper to season

Roasted peppers can be purchased in a jar or made at home. If opting to make: Preheat oven to 350F. Wash bell peppers and pat dry. Roast on pan sheet for approximately 35-40min, until blistered. Let cool. Meanwhile chop garlic. Once peppers are cool, you may peel skin, drain and rinse roasted red peppers. Additionally, remember to leave a few walnuts aside for garnish


Add all ingredients to a food processor and process until creamy.


Garnish with set-aside walnuts


Season with a sprinkle of salt


Serve with fresh vegetables, if you are feeling adventurous, make sure to include endives.




This dip is wonderful with fresh vegetables and can also be used as a topping for any protein of choice: grilled fish, roasted chicken, grilled tofu.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 242
% Daily Value *
Total Fat 22.8g36%
Saturated Fat 2.3g12%
Trans Fat 0g
Cholesterol 0mg
Sodium 164mg7%
Total Carbohydrate 8g3%
Dietary Fiber 2g8%
Sugars 4g
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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