Smoky Roasted Pepper and Walnut Dip and platter of vegetables
  • Easy
  • 50 Minutes
  • Serves 10

Nutrition Per Serving

  • Calories: 156 Cal
  • Fat: 14g (1g Saturated Fat)
  • Carbohydrates: 5.7g
  • Fiber: 1.9g
  • Sugar: 2.6g
  • Protein: 5g

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  • 1 1/2 Cups Walnut pieces, Toasted
  • 4 Large Red Bell Peppers
  • 4 tsp. minced Garlic or (4 cloves)
  • 3 Tbsp. Sherry Vinegar
  • 2 Tbsp. Olive Oil
  • 1 tsp. finely grated lemon zest
  • 1 tsp. Smoked Paprika
  • 1/2 tsp. ground Cumin
  • 1/2 tsp. ground Black Pepper
  • 1/2 tsp. Salt plus more if desired


  1. Preheat the oven to 325 degrees. Toast the walnut pieces for 14 minutes. Remove the walnuts and raise the temperature to 425 degrees. Place the peppers in a large saute pan or baking sheet. Roast for 25 minutes until most of the skin is blackened; turning about halfway through the roasting process.
  2. Remove the peppers from the oven and cool them. Peel the blackened skin off and carefully discard any seeds; reserving the juices if you are able to do so.
  3. Process the walnuts in a food processor until coarsely chopped. Add the remaining ingredients and process until chunky or smooth (your preference). Thin with the reserved pepper juice, water, or lemon juice if necessary.