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Roasted Red Pepper Walnut Dip

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This is one of those recipes that has been in my repertoire for years… but somehow never made it to this blog!It’s about time, because the whole family loves this Middle Eastern sweet and spicy dip- and it is SO simple (as long as you have a food processor!), it makes a great meal prep recipe for a nutrient-dense after school snack (or a lunchbox dip if your school allows nuts!)- with veggies or some homemade sourdough crackers (still working on this recipe!).

Roasted Red Pepper Walnut Dip
Makes about 1 1/2 cups dip

2 cups walnuts
1 jar roasted red peppers (drained)
1 tsp honey (more if you want it sweeter)
1 tsp apple cider vinegar
2 cloves garlic
big pinch sea salt
small pinch cayenne pepper (more if you want it spicier)
2 tbsp olive oil (more as needed)

  1. Add walnuts, roasted red peppers, honey, vinegar, garlic, salt and cayenne in the bowl of a food processor.
  2. Process until combined, with some texture. Stream in olive oil with motor running until as smooth as desired. Continue to process and add more oil if you desire a smoother texture.
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Roasted Red Pepper Walnut Dip

  • Author: Kristin Dovbniak
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 1/2 cups dip 1x

Ingredients

Scale

2 cups walnuts
1 jar roasted red peppers (drained)

1 tsp honey (more if you want it sweeter)
1 tsp apple cider vinegar
2 cloves garlic
big pinch sea salt
small pinch cayenne pepper (more if you want it spicier)
2 tbsp olive oil (more as needed)

Instructions

1. Add walnuts, roasted red peppers, honey, vinegar, garlic, salt and cayenne in the bowl of a food processor.

2. Process until combined, with some texture. Stream in olive oil with motor running until as smooth as desired. Continue to process and add more oil if you desire a smoother texture.

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