Best 2 Roasted Red Pepper And Walnut Dip Recipes

Roasted red pepper and walnut dip, a vibrant and flavorful appetizer or spread, originates from the vibrant culinary traditions of the Mediterranean region. This dip, often served as part of a mezze platter, combines the smoky sweetness of roasted red peppers with the nutty richness of walnuts. The roasting process amplifies the peppers' natural sugars, lending a delightful smokiness and depth of flavor. Walnuts, renowned for their heart-healthy fats and earthy taste, deliver a creamy texture and add a touch of crunch. This delectable dip strikes a balance of flavors, textures, and colors, making it a versatile delight for any occasion, whether it's a casual gathering or a formal event.

Here are our top 2 tried and tested recipes!

ROASTED RED PEPPER AND WALNUT DIP

Roasted Red Pepper and Walnut Dip image

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

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 3/4 cup), toasted, plus more for garnish
1 1/2 teaspoons paprika, plus more for garnish (optional)
3/4 teaspoon ground cumin
1 tablespoon balsamic vinegar
1 tablespoon freshly squeezed lemon juice
2 teaspoons extra-virgin olive oil, plus more for drizzling
3/4 teaspoon coarse salt
Freshly ground black pepper

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

Roasted Red Pepper and Walnut Dip with Pomegranate image

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

Ingredients

3 red bell peppers
4 pitted dates
1 cup pomegranate seeds
1/2 cup toasted walnuts
1/2 teaspoon red pepper flakes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 whole-wheat pitas

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

Tips:

To ensure the smoothest texture, use a high-quality food processor or blender.
For a richer flavor, roast the red peppers yourself. Simply slice them in half, toss them with olive oil, and roast them at 400°F for 20-25 minutes, or until they are softened and slightly charred.
If you don't have any walnuts on hand, you can substitute another type of nut, such as almonds or pecans.
Feel free to adjust the amount of garlic and cayenne pepper to your taste. If you like a spicy dip, add more cayenne pepper. If you prefer a milder dip, omit the cayenne pepper altogether.
Serve the dip with a variety of dippers, such as pita chips, crackers, or vegetable crudités.

Conclusion:

This Roasted Red Pepper and Walnut Dip is a delicious and versatile appetizer or snack. It's easy to make, and it can be customized to your own taste. Whether you serve it with pita chips, crackers, or vegetables, this dip is sure to be a hit at your next party or gathering.