Best 5 Red Pepper Walnut Dip Recipes
Red pepper walnut dip, a delectable and vibrant appetizer or spread, is sure to tantalize your taste buds with its rich, nutty flavors and vibrant color. Originating from the vibrant culinary landscape of Middle Eastern cuisine, this dip has gained worldwide recognition for its versatility and ability to elevate any gathering. Its vibrant red hue, derived from succulent roasted red peppers, enchants the senses, while the walnuts add a delightful crunch and depth of flavor. Prepare to embark on a culinary journey as we unveil the secrets behind crafting the perfect red pepper walnut dip, transforming your next gathering into an unforgettable experience.
Here are our top 5 tried and tested recipes!
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.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 1/4 cups
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 100 g, Fat 7 g, Fiber 2 g, Protein 3 g, Sodium 160 g
ROASTED RED PEPPER AND WALNUT DIP WITH POMEGRANATE
Charred bell peppers, pitted dates, and toasted walnuts are topped with juicy pomegranate seeds to make a savory dip perfect for whole-wheat pita bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Char peppers over gas burners or in broiler, turning frequently. Transfer to a medium bowl and top with a plate. Let cool slightly. Rub off skins and remove stems and seeds. Set aside.
- Meanwhile, soak dates in hot water for 10 minutes until softened. Drain.
- Pulse pomegranate seeds in a food processor. Strain liquid, discarding solids. Return to food processor and add roasted peppers, softened dates, walnuts, and red pepper flakes. Process until smooth. Slowly add olive oil. Season to taste with salt and pepper.
- Toast pitas over gas burners or in broiler, turning frequently. Drizzle with olive oil and season with salt. Serve warm with dip.
Nutrition Facts : Calories 484 g, Fiber 12 g, Protein 11 g, Sodium 357 g
ROASTED RED PEPPER–WALNUT DIP
Provided by Gina Marie Miraglia Eriquez
Categories Condiment/Spread Blender Nut Side No-Cook Vegetarian Quick & Easy Walnut Vegan Gourmet Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 1 1/3 cups
Number Of Ingredients 9
Steps:
- Blend together walnuts, roasted peppers, bread pieces, garlic paste, lemon juice, cumin, and cayenne in a food processor until as smooth as possible, about 1 minute.
- With motor running, add oil in a slow stream and blend until combined well. Season to taste with salt and additional lemon juice, as well as additional cayenne and minced garlic.
RED-PEPPER AND WALNUT DIP WITH POMEGRANATE
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 15m
Yield Makes 1 1/2 cups
Number Of Ingredients 9
Steps:
- Soak dates in hot water until softened, about 10 minutes; drain. Pulse dates, red peppers, pomegranate juice, walnuts, and red-pepper flakes in food processor until smooth. With machine running, slowly add olive oil until thoroughly combined. Season with salt and pepper. Dip can be stored in refrigerator in an airtight container up to 3 days. Garnish with pomegranate seeds and serve with pita bread.
Nutrition Facts : Calories 252 g, Fat 15 g, Fiber 5 g, Protein 3 g, SaturatedFat 2 g
RED PEPPER-WALNUT DIP
Categories Pepper Appetizer Low Fat Quick & Easy
Number Of Ingredients 6
Steps:
- Place all ingredients ina food processor and process until smooth. Yield: 12 servings (serving size: about 2 1/2 tablespoons of dip.) Calories : 75 Cooking Light November 2004
Tips:
- Roast the red peppers: Roasting the red peppers brings out their natural sweetness and flavor. You can roast them in the oven or on the grill. If you're roasting them in the oven, preheat it to 400 degrees Fahrenheit and roast the peppers for 20-25 minutes, or until they're blackened and blistered. If you're roasting them on the grill, heat the grill to medium-high heat and grill the peppers for 10-12 minutes per side, or until they're blackened and blistered.
- Use a food processor: A food processor makes quick work of pureeing the roasted red peppers, walnuts, and other ingredients. If you don't have a food processor, you can use a blender, but you may need to work in batches.
- Add some spice: If you like your dip spicy, add a pinch of cayenne pepper or red pepper flakes. You can also add some chopped fresh herbs, such as basil, cilantro, or parsley.
- Serve with your favorite dippers: Red pepper walnut dip is delicious with a variety of dippers, such as pita chips, crackers, vegetables, or grilled chicken.
Conclusion:
Red pepper walnut dip is a delicious and versatile appetizer or snack. It's easy to make and can be tailored to your own taste preferences. Serve it with your favorite dippers and enjoy!
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