Why You’ll Love This Roasted Red Pepper and Walnut Dip
- It’s unbelievably versatile. This dip is a true chameleon. Serve it with pita chips as a classic appetizer, slather it on a sandwich instead of mayo, or use it as a vibrant sauce for grilled chicken or fish. It never gets boring.
- The texture is pure magic. We’re aiming for a perfect balance here—creamy and smooth from the peppers, but with a delightful, subtle grit from the finely ground walnuts. It’s substantial and satisfying, not thin or watery.
- It’s packed with complex, smoky flavor. Using jarred roasted peppers is a fantastic shortcut, but toasting the walnuts yourself unlocks their oils and adds a incredible depth that pre-toasted nuts just can’t match. The combination is seriously moreish.
- It feels fancy without the fuss. With just a handful of ingredients and about 15 minutes of active time, you can create a dip that looks and tastes like it came from a high-end deli. It’s all about smart, simple techniques.
Ingredients & Tools
- 450 g (about 2 large jars) roasted red peppers, drained well
- 120 g (1 cup) raw walnut halves
- 2 tbsp extra virgin olive oil, plus more for drizzling
- 1 small garlic clove, minced
- 2 tbsp fresh lemon juice (about half a lemon)
- 1 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for a gentle kick)
- 1/2 tsp fine sea salt, plus more to taste
- Freshly ground black pepper to taste
Tools: A food processor or high-powered blender, a small skillet, a rubber spatula, and a fine-mesh strainer for draining the peppers.
The quality of your ingredients really shines here, so use the best olive oil you have for drizzling. The walnuts are the star alongside the peppers, so toasting them properly is non-negotiable for that deep, nutty flavor.
Serves: 6-8 as an appetizer | Prep Time: 15 minutes | Cook Time: 5 minutes (for toasting) | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Drain those peppers thoroughly. This is the single most important step for achieving the right texture. If your peppers are watery, your dip will be watery. After draining, I even give them a gentle squeeze between paper towels.
- Don’t skip toasting the walnuts. Toasting isn’t just about crunch; it’s about flavor. It wakes up the natural oils in the nuts, giving the dip a much richer, deeper taste. You’ll know they’re done when you can smell that warm, nutty aroma.
- Mince that garlic finely. Since we’re not cooking the garlic, a large chunk can be overpowering. A fine mince ensures its flavor distributes evenly throughout the dip without any harsh bites.
- Taste as you go! The acidity from the lemon juice is crucial for balance. Start with the suggested amount, but don’t be afraid to add a little more after blending. You’re looking for a bright flavor that cuts through the richness.
How to Make Roasted Red Pepper and Walnut Dip
Step 1: Toast the Walnuts. Place a small, dry skillet over medium heat. Add the walnut halves and toast for 3-5 minutes, shaking the pan frequently. You’re looking for them to become fragrant and take on a slightly darker color. Be careful—they can burn quickly! Once toasted, pour them onto a plate to cool completely. This step is what gives the dip its incredible, nutty foundation.
Step 2: Prep Your Peppers. Open your jars of roasted red peppers and drain them in a colander. For an extra-dry dip, spread the peppers on a few layers of paper towels and gently press down with more towels to absorb any excess moisture. This might seem like a small thing, but it makes a huge difference in achieving a thick, scoopable consistency.
Step 3: Combine the Ingredients. In the bowl of your food processor, combine the well-drained peppers, the cooled toasted walnuts, minced garlic, lemon juice, cumin, smoked paprika, cayenne (if using), salt, and a few grinds of black pepper. Drizzle in the 2 tablespoons of olive oil. Pulse a few times to roughly chop everything before you let it run.
Step 4: Blend to Perfection. Now, process the mixture for a full 1-2 minutes, scraping down the sides once or twice with a spatula. You’ll notice it start to transform from chunky to a thick, rustic puree. We’re not aiming for a perfectly silky-smooth hummus; a little texture from the walnuts is exactly what we want.
Step 5: Taste and Adjust. This is the most important step. Stop the processor and taste your creation. Does it need more salt? A bit more lemon juice for brightness? Maybe another pinch of smoked paprika for smokiness? Adjust the seasonings to your liking and process for another 10 seconds to combine.
Step 6: Serve and Garnish. Transfer the dip to a serving bowl. Create a few swirls on the surface with the back of a spoon. Drizzle generously with a high-quality extra virgin olive oil and finish with a light dusting of smoked paprika or a few reserved chopped walnuts for a beautiful presentation.
Serving Suggestions
Complementary Dishes
- A Mezze Platter — This dip is a natural star on a spread. Surround it with creamy hummus, salty feta cheese, briny olives, and crisp cucumber slices for a feast.
- Grilled Chicken or Fish — Thin it out with a tablespoon or two of water or yogurt, and you have an incredible, flavorful sauce that pairs beautifully with simple grilled proteins.
- As a Sandwich Spread — Forget mayonnaise. This dip adds incredible moisture and flavor to turkey clubs, veggie wraps, or even just a simple grilled cheese.
Drinks
- A Crisp Rosé — The berry notes and acidity in a dry rosé cut through the richness of the walnuts and complement the smoky peppers perfectly.
- A Citrusy IPA — The hop bitterness and citrus flavors in a good IPA stand up to the dip’s bold flavors without overpowering them.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are fantastic for cleansing the palate between bites.
Something Sweet
- Baklava — The honey-sweetness and nuttiness of baklava are a classic and wonderful follow-up to the savory, smoky notes of the dip.
- Dark Chocolate Almond Bark — A few pieces of slightly bitter dark chocolate with nuts provide a simple, elegant, and not-too-sweet ending.
- Lemon Sorbet — The sharp, clean flavor of lemon sorbet is a perfect palate-cleanser that feels light and refreshing after the dip.
Top Mistakes to Avoid
- Mistake: Using watery peppers. This is the number one reason for a runny dip. That liquid in the jar will dilute all the beautiful flavors and ruin the texture. Drain, and then drain some more!
- Mistake: Adding the walnuts while they’re hot. If you add warm walnuts to the food processor, they can steam and make the dip oily. Let them cool completely on a plate to ensure they blend properly.
- Mistake: Over-blending into a paste. You want a cohesive dip, but you don’t want to blend it so long that the walnuts release too much oil and it becomes greasy. A little texture is a good thing!
- Mistake: Skipping the taste test. The seasoning balance is everything. The dip always needs a final adjustment after blending. Don’t just assume the measured amounts are perfect—trust your palate.
Expert Tips
- Tip: Roast your own peppers for next-level flavor. If you have a gas stove or a grill, char whole red peppers until blackened, then steam in a covered bowl. The peel slips right off, and the flavor is incomparably sweet and smoky.
- Tip: Let it rest. This dip tastes even better after it sits in the fridge for an hour or two. The flavors have time to meld and deepen, making it even more delicious.
- Tip: Add a breadcrumb secret weapon. For an even thicker, spreadable texture, add a tablespoon of plain breadcrumbs along with the other ingredients. They help absorb any residual moisture and give a great body.
- Tip: Freeze it for later. This dip freezes beautifully. Portion it into an airtight container for up to 3 months. Thaw overnight in the fridge and give it a good stir before serving.
FAQs
Can I use a different type of nut?
Absolutely! While walnuts are traditional, you can experiment. Almonds will give a slightly sweeter, milder flavor, and pine nuts will create a richer, more buttery dip. Just be sure to toast whatever nut you choose to maximize its flavor potential. The method and quantities remain the same.
How long does this dip keep in the refrigerator?
Stored in an airtight container, it will keep beautifully for about 4-5 days. You might notice a little liquid separation after a day or two—this is totally normal. Just give it a good stir before serving, and it will be perfect. The flavors actually improve over the first 24 hours.
My dip turned out a bit bitter. What happened?
Bitterness usually comes from one of two places. First, the walnuts might have been over-toasted or even slightly burnt. Secondly, the garlic could be the culprit—if a clove has started to sprout (you’ll see a green shoot in the center), it can be quite bitter. Always taste your garlic before adding it.
Is there a way to make this dairy-free or vegan?
You’re in luck—this recipe is naturally both dairy-free and vegan! It gets all its creaminess from the blended peppers and walnuts. Just double-check that the bread you’re serving it with meets your dietary needs, and you’re all set for a fantastic plant-based appetizer.
Can I make this without a food processor?
You can, but it requires more effort. A high-powered blender will work, though you may need to stop and scrape down the sides more often. If you’re using a immersion blender, chop the walnuts very finely first and be prepared for a slightly chunkier texture, which can be quite lovely in its own right.
Roasted Red Pepper And Walnut Dip
Whip up this smoky, addictive Roasted Red Pepper & Walnut Dip in 20 mins! Perfect for parties, sandwiches, or snacking. Easy recipe with pro tips from a Chicago home cook.
Ingredients
Ingredients
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450 g roasted red peppers (about 2 large jars, drained well)
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120 g raw walnut halves (1 cup)
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2 tbsp extra virgin olive oil (plus more for drizzling)
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1 small garlic clove (minced)
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2 tbsp fresh lemon juice (about half a lemon)
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1 tsp ground cumin
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0.25 tsp smoked paprika
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0.25 tsp cayenne pepper (optional, for a gentle kick)
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0.5 tsp fine sea salt (plus more to taste)
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freshly ground black pepper (to taste)
Instructions
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Toast the Walnuts. Place a small, dry skillet over medium heat. Add the walnut halves and toast for 3-5 minutes, shaking the pan frequently. You're looking for them to become fragrant and take on a slightly darker color. Be careful—they can burn quickly! Once toasted, pour them onto a plate to cool completely. This step is what gives the dip its incredible, nutty foundation.01
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Prep Your Peppers. Open your jars of roasted red peppers and drain them in a colander. For an extra-dry dip, spread the peppers on a few layers of paper towels and gently press down with more towels to absorb any excess moisture. This might seem like a small thing, but it makes a huge difference in achieving a thick, scoopable consistency.02
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Combine the Ingredients. In the bowl of your food processor, combine the well-drained peppers, the cooled toasted walnuts, minced garlic, lemon juice, cumin, smoked paprika, cayenne (if using), salt, and a few grinds of black pepper. Drizzle in the 2 tablespoons of olive oil. Pulse a few times to roughly chop everything before you let it run.03
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Blend to Perfection. Now, process the mixture for a full 1-2 minutes, scraping down the sides once or twice with a spatula. You'll notice it start to transform from chunky to a thick, rustic puree. We're not aiming for a perfectly silky-smooth hummus; a little texture from the walnuts is exactly what we want.04
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Taste and Adjust. This is the most important step. Stop the processor and taste your creation. Does it need more salt? A bit more lemon juice for brightness? Maybe another pinch of smoked paprika for smokiness? Adjust the seasonings to your liking and process for another 10 seconds to combine.05
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Serve and Garnish. Transfer the dip to a serving bowl. Create a few swirls on the surface with the back of a spoon. Drizzle generously with a high-quality extra virgin olive oil and finish with a light dusting of smoked paprika or a few reserved chopped walnuts for a beautiful presentation.06
