Roasted Red Pepper and Walnut Dip
Prep
15 mins
Cook
0 mins
Servings
6
Difficulty
Easy
This roasted red pepper and walnut dip is my go to when I need something impressive but don't want to spend hours in the kitchen. It comes together in just 15 minutes with no cooking required, making it perfect for last minute entertaining or a quick snack. The walnuts pack in healthy omega 3 fatty acids while adding a wonderful nutty depth to the sweet peppers and tangy Greek yogurt. Best of all, most of the ingredients are pantry staples or jarred items you probably already have on hand, so it won't break the bank. Trust me, once you make this, you'll be whipping it up constantly.
Ella x
Ingredients
- 400 groasted red peppers from a jar(drained)
- 100 gwalnuts(toasted)
- 200 ggreek yogurt
- 2garlic clove(minced)
- 30 mllemon juice
- 45 mlolive oil
- 1 gsmoked paprika
- 1 gcumin
- 3 gsea salt
- 1 gblack pepper
Detail level
Instructions
- 1
Add the drained roasted red peppers and toasted walnuts to a food processor.
Tip: Toasting the walnuts for a few minutes in a dry pan brings out their rich, nutty flavor.
- 2
Add the Greek yogurt, minced garlic, and lemon juice to the processor.
Tip: The yogurt creates a creamy base while the lemon adds brightness to cut through the richness.
- 3
Sprinkle in the smoked paprika, cumin, salt, and black pepper.
Tip: Start with less paprika if you prefer a milder smokiness and adjust to your taste.
- 4
Pulse the mixture until you reach your desired consistency, leaving it slightly chunky for texture.
Tip: I prefer mine with some texture rather than completely smooth, but blend it as much as you like.
- 5
Drizzle in the olive oil while pulsing gently until fully incorporated.
Tip: Add the oil slowly for a silkier texture without making the dip too heavy.
- 6
Taste and adjust seasonings as needed, then transfer to a serving bowl.
Tip: Make it ahead and refrigerate for up to three days to let the flavors meld together.
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