Roasted red pepper dip recipe ~ learn how to make an easy dip recipe with roasted red pepper with walnuts and garlic as other key ingredients. An easy party dip recipe you can serve either with toasted pita bread triangles or vegetable crudités.
I first tasted this roasted red pepper dip at a friend Priya’s place when she had us over for dinner. She had made this and some hummus to serve with toasted pita bread and both TH and I fell in love, being the dip lovers we are. Although we love a snack of vegetable sticks (called crudités if you want to sound fancy) with dips, I rarely make anything beyond an occasional hummus at home. That changed once we tasted this! I have since made this roasted red pepper dip at least 4 times, when entertaining and also when we just felt like having some.
The dip is naturally cream because of the walnuts and the olive oil we add and has a lovely deep flavour from the roasted bell pepper we add. Buy large, firm, red bell peppers to make this dip and you won’t be disappointed. Original recipe is from here. I have found that pita chips or toasted and cut up pita bread tastes best with it but use however you wish, even slathered on toasted bread or as based to a sandwich with vegetables, meat patty, etc.
You may also enjoy:
Hummus recipe
Walnut basil pesto
Chunky tomato salsa
Focaccia caprese
Roasted red pepper dip recipe
Ingredients
- 2 cups raw unsalted walnutss
- 1/2 teaspoon cumin powder
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 4 cups roasted red bell pepper see below for how-to
- 1 garlic clove minced
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
Instructions
For Roasting Red Peppers
- Wash the peppers and wrap each one in aluminium foil
- On a low flame on your stovetop, roast the peppers by turning frequently until you feel the pepper is turning soft and you get a nice smell or charred pepper skin. Don't worry about the foil burning, it won't and is fire-safe
- Unwrap carefully, there will be trapped steam inside
- The pepper should have some charred parts of the skin and be soft overall
- Gently cut open, remove the burnt parts of the skin and the seeds
- Chop into pieces and set aside
To Prepare the Dip
- Place the walnuts, salt, sugar, cumin, and garlic in a food processor or mixer and pulse to a coarse powder
- Add the chopped pepper along with the olive oil and lemon juice
- Grind to a fine paste. Add more oil if the dip is too thick and mix well
- Adjust and add more salt if needed
- Serve with pita bread or vegetable sticks
Step by Step Red Pepper Dip Recipe
For Roasting Red Peppers:
Wash the peppers and wrap each one in aluminium foil
On a low flame on your stovetop, roast the peppers by turning frequently until you feel the pepper is turning soft and you get a nice smell or charred pepper skin. Don’t worry about the foil burning, it won’t and is fire-safe
Unwrap carefully, there will be trapped steam inside. The pepper should have some charred parts of the skin and be soft overall
Gently cut open, remove the burnt parts of the skin and the seeds
Chop into pieces and set aside
To Prepare the Dip:
Place the walnuts, salt, sugar, cumin, and garlic in a food processor or mixer
and pulse to a coarse powder
Add the chopped pepper along with the olive oil and lemon juice
Grind to a fine paste. Add more oil if the dip is too thick and mix well
Adjust and add more salt if needed. Serve with pita bread or vegetable sticks.
Notes
- I have tried this roasted red pepper dip recipe with baked, unsalted walnuts and that works well too although the flavour of walnuts is much stronger.
- You can also use roasted red pepper in jars available readymade in some supermarkets but freshly roasted ones have a much better flavour.
- Store leftover dip in an airtight container in the refrigerator and use up within a day.
For roasted red pepper dip recipe in Hindi, Spanish, French, etc please use the Google translate button in the sidebar.
Hi, I used half sunflower seeds and half walnuts instead of all walnuts. I really wanted to use sunflower seeds for a dip or spread. You might need to pulse it longer, so all the seeds get ground. The dip is really good. I would definitely recommend roasting the pepper from scratch which is what I did.
love the modification, thank you for leaving a note! agree on roasting the pepper from scratch!
Lovely dip.. but as a Jain, what permutation can I make for the garlic and still retain the flavour? Any suggestions
you can try adding the white part of leeks, or some chives
This dip sounds delicious!!
We tried this recipe, it was awesome. can also use this dip other snack items.
You want me to do math for you? 🙂 Ok so in the original measurements, 3/4 flour is to 1/4 milk. So we are using 1/3 portion of milk to the flour ratio. If you use 2 cups flour then what’s 1/3 of 2 cups? About .6 cups. May not be exact but just measure out 1/2 cup and a bit more.
so creamy! love it.
Can I substitute walnuts with anything else? My daughter is allergic to walnuts.
i haven’t tried myself but roasted, unsalted almonds may work