Back to Roasted Red Pepper and Walnut Dip All Reviews for Roasted Red Pepper and Walnut Dip - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roasted Red Pepper and Walnut Dip Recipe Summary Servings: 12 Yield: Makes 2 1/4 cups
Ingredients Ingredient Checklist 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
Gallery Roasted Red Pepper and Walnut Dip
Recipe Summary Servings: 12 Yield: Makes 2 1/4 cups
Gallery
Roasted Red Pepper and Walnut Dip
Roasted Red Pepper and Walnut Dip
Roasted Red Pepper and Walnut Dip
Recipe Summary Servings: 12 Yield: Makes 2 1/4 cups
Recipe Summary
Servings: 12 Yield: Makes 2 1/4 cups
Servings: 12
Yield: Makes 2 1/4 cups
12
Makes 2 1/4 cups
Ingredients
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
Directions
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.
Reviews (12)
Add Rating & Review 118 Ratings 5 star values: 25 4 star values: 30 3 star values: 39 2 star values: 20 1 star values: 4
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Reviews (12)
Add Rating & Review 118 Ratings 5 star values: 25 4 star values: 30 3 star values: 39 2 star values: 20 1 star values: 4
Add Rating & Review
118 Ratings 5 star values: 25 4 star values: 30 3 star values: 39 2 star values: 20 1 star values: 4
118 Ratings 5 star values: 25 4 star values: 30 3 star values: 39 2 star values: 20 1 star values: 4
118 Ratings 5 star values: 25 4 star values: 30 3 star values: 39 2 star values: 20 1 star values: 4
5 star values: 25 4 star values: 30 3 star values: 39 2 star values: 20 1 star values: 4
Martha Stewart Member Rating: 4 stars 07/04/2018 I added fresh basil to this recipe and liked the addition. Good Vegan recipe Martha Stewart Member Rating: 1 stars 10/18/2015 I hate to say it but I did not like this. I love roasted red peppers and had high hopes for this recipe. I'm glad I tried it before serving it to company. I won't be making it again. Martha Stewart Member Rating: Unrated 11/04/2013 I used this recipe as inspiration yesterday. I added roasted jalapeno peppers and omitted the pita bread and water. I was fantastic! Martha Stewart Member Rating: Unrated 10/10/2013 You can prepare this without the pita bread: the flavor is the same and the texture is great. I've prepped it both ways. Each time I added some chopped fresh serrano pepper to add some heat. The flavors blend well and the spread holds up in the fridge for several days. Delicious!! Martha Stewart Member Rating: 5 stars 12/27/2012 This is absolutely delicious. Very flavorful. I used Hungarian hot paprika to give it an extra kick. It definitely tastes better the second day, so I advise making it a day ahead. Martha Stewart Member Rating: Unrated 07/22/2012 oops, I see... the pita bread goes IN the mix. Bummer, as we're gluten-free over here. Martha Stewart Member Rating: Unrated 07/22/2012 You don't specify when/if to add the 1 cup of water. I blended it with everything and it was way too liquid-y. I'm leaving it in the fridge over night, hoping it gets more edible. Please advise. Martha Stewart Member Rating: Unrated 02/21/2010 Has become a regular in my house. Also works well with good quality jar of roasted red peppers in oil (not brined in vinegar) Martha Stewart Member Rating: Unrated 01/21/2009 sooooooo good. Martha Stewart Member Rating: Unrated 08/18/2008 Outstanding. Easy and delicious. I often grill red or yellow peppers and freeze them when they are in season or well-priced. Having them ready made this easy recipe even quicker. Great as a dip or as a spread on a sandwich. Delicious with shrimp and poultry. Martha Stewart Member Rating: Unrated 01/29/2008 it was a big hit at the party.will use always.easy to make. Martha Stewart Member Rating: Unrated 01/25/2008 MAKE THIS AHEAD FOR THE "BIG GAME" GO CHARGERS!Martha Stewart Member
Rating: 4 stars 07/04/2018
I added fresh basil to this recipe and liked the addition. Good Vegan recipe
Rating: 4 stars
Rating: 1 stars 10/18/2015
I hate to say it but I did not like this. I love roasted red peppers and had high hopes for this recipe. I’m glad I tried it before serving it to company. I won’t be making it again.
Rating: 1 stars
Rating: Unrated 11/04/2013
I used this recipe as inspiration yesterday. I added roasted jalapeno peppers and omitted the pita bread and water. I was fantastic!
Rating: Unrated
Rating: Unrated 10/10/2013
You can prepare this without the pita bread: the flavor is the same and the texture is great. I’ve prepped it both ways. Each time I added some chopped fresh serrano pepper to add some heat. The flavors blend well and the spread holds up in the fridge for several days. Delicious!!
Rating: 5 stars 12/27/2012
This is absolutely delicious. Very flavorful. I used Hungarian hot paprika to give it an extra kick. It definitely tastes better the second day, so I advise making it a day ahead.
Rating: 5 stars
Rating: Unrated 07/22/2012
oops, I see… the pita bread goes IN the mix. Bummer, as we’re gluten-free over here.
You don’t specify when/if to add the 1 cup of water. I blended it with everything and it was way too liquid-y. I’m leaving it in the fridge over night, hoping it gets more edible. Please advise.
Rating: Unrated 02/21/2010
Has become a regular in my house. Also works well with good quality jar of roasted red peppers in oil (not brined in vinegar)
Rating: Unrated 01/21/2009
sooooooo good.
Rating: Unrated 08/18/2008
Outstanding. Easy and delicious. I often grill red or yellow peppers and freeze them when they are in season or well-priced. Having them ready made this easy recipe even quicker. Great as a dip or as a spread on a sandwich. Delicious with shrimp and poultry.
Rating: Unrated 01/29/2008
it was a big hit at the party.will use always.easy to make.
Rating: Unrated 01/25/2008
MAKE THIS AHEAD FOR THE “BIG GAME” GO CHARGERS!
All Reviews for Roasted Red Pepper and Walnut Dip
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Red Pepper and Walnut Dip
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
