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Zesty Roasted Red Pepper and Walnut Dip Recipe

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Ingredients

Adjust Servings:
1 tablespoon fresh lemon juice
2 teaspoons sherry wine vinegar
1 cup stale white bread cubes, small, crustless
3/4 cup chopped walnuts
1/4 cup extra virgin olive oil
3 red bell peppers, cut into thin strips
2 tablespoons water
3 large garlic cloves, smashed
1 small dried red chili
salt
toasted pita bread, wedges for serving

Nutritional information

295
Calories
253 g
Calories From Fat
28.1 g
Total Fat
3.3 g
Saturated Fat
0 mg
Cholesterol
4 mg
Sodium
10.5 g
Carbs
3.5 g
Dietary Fiber
5 g
Sugars
4.6 g
Protein
148g
Serving Size

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Zesty Roasted Red Pepper and Walnut Dip Recipe

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    Cuisine:

    I shared this with friends & it was a big hit! It just took 1 person to try it & from their reaction, more & more came over. Very nice, very easy to make. I cut the rest of the bread into thin slices & toasted them in the oven. That's what we used to dunk into this tasty dip. Great way to use up leftover bread. Thank you very much!

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Spicy Red Pepper and Walnut Dip, This delicious dip is actually a healthy and quick appetiser that can be made a day or two ahead of time The recipe is based on one from Alex Raij, chef of a tiny tapas bar, Ta Pol, in New York City WINE: We enjoyed these tapas accompanied by a dry Riesling and I was quite surprised at the great match The walnuts and the chili pepper’s flavors were actually heightened and enjoyable Try a 2005 Riesling Firestone Vineyard Select or a fruity, off-dry Riesling like 1999 Kiona White Riesling , I shared this with friends & it was a big hit! It just took 1 person to try it & from their reaction, more & more came over Very nice, very easy to make I cut the rest of the bread into thin slices & toasted them in the oven That’s what we used to dunk into this tasty dip Great way to use up leftover bread Thank you very much!


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    Steps

    1
    Done

    Preheat the Oven to 350.

    2
    Done

    in a Small Mixing Bowl, Whisk Lemon Juice and Vinegar. Add Bread Cubes and Toss to Coat.

    3
    Done

    Meanwhile, Spread Walnuts in a Pie Plate and Bake Until Just Lightly Toasted, About 4-5 Minutes.

    4
    Done

    in a Large Skillet, Heat 2 Tablespoons of Olive Oil and Add Bell Peppers, Water, Garlic and Chile and Season With Salt. Cover and Cook on Low Setting, Stirring Occasionally, Until Peppers Are Tender, Around 10 Minutes. Uncover and Turn Burner to High, Cook, Shaking the Skillet, Until All the Liquid Has Evaporated,1 Minute or So. Discard Dried Chile.

    5
    Done

    Place the Peppers in a Food Processor and Let Cool Until Warm. Add Soaked Bread and Pulse Until It Forms a Thick Paste. Add 1/2 Cup Walnuts and Pulse Just Until Coarsely Ground. Transfer Dip to a Bowl and Season With Salt. Stir in Remaining Toasted Walnuts and Drizzle With the Remaining 2 Tablespoons of Olive Oil and Serve.

    Avatar Of Logan Morris

    Logan Morris

    Smoke master specializing in tender and juicy smoked meats with a signature rub.

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