Spicy Roasted Red Pepper and Walnut Dip
Prep
15 mins
Cook
5 mins
Servings
6
Difficulty
Easy
This vibrant dip has become my go to for entertaining because it comes together in just twenty minutes with minimal fuss. Roasted red peppers and walnuts create a naturally creamy base that's rich in antioxidants, while Greek yogurt keeps things light and protein packed. The smoked paprika and cayenne give it a warming kick that guests absolutely love, and honestly, most of the ingredients are pantry staples you probably already have on hand. It's the kind of dish that tastes like you spent hours in the kitchen but really requires almost no effort at all.
Ella x
Ingredients
- 400 groasted red peppers(jarred, drained)
- 100 gwalnuts(raw)
- 200 ggreek yogurt
- 3garlic clove(minced)
- 30 mlfresh lemon juice
- 2 tspsmoked paprika
- 1 tspcayenne pepper
- 1 tspsea salt
- ½ tspblack pepper
- 15 mlolive oil
Detail level
Instructions
- 1
Toast the walnuts in a dry skillet over medium heat for about 5 minutes, stirring occasionally until fragrant and lightly browned. Transfer to a plate to cool slightly.
Tip: Toasting brings out the natural oils and makes the walnuts taste richer and more complex.
- 2
Place the cooled walnuts in a food processor and pulse until they're finely chopped but still have some texture. Don't overprocess or they'll become a paste.
Tip: Leaving some walnut chunks adds a pleasant bite to the dip.
- 3
Add the drained roasted red peppers, greek yogurt, minced garlic, and lemon juice to the food processor with the walnuts.
- 4
Sprinkle in the smoked paprika, cayenne pepper, sea salt, and black pepper. Pulse everything together until well combined but still slightly chunky.
Tip: Taste and adjust the cayenne if you prefer more or less heat.
- 5
Transfer the dip to a serving bowl and drizzle with olive oil. Stir gently to incorporate.
Tip: The olive oil adds richness and helps preserve the dip if storing in the refrigerator.
- 6
Serve with fresh vegetables, whole grain crackers, or toasted bread. The dip keeps refrigerated for up to 5 days.
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