Recipe: Roasted Red Pepper Walnut Dip

This is one of those recipes that has been in my repertoire for years... but somehow never made it to this blog! It's about time, because the whole family loves this Middle Eastern sweet and spicy dip- and it is SO simple (as long as you have a food processor!), it makes a great meal prep recipe for a nutrient-dense after school snack (or a lunchbox dip if your school allows nuts!)- with veggies or some homemade sourdough crackers (still working on this recipe!).

Roasted Red Pepper Walnut Dip

Makes about 1 1/2 cups dip

2 cups walnuts

1 jar roasted red peppers (drained)

1 tsp honey (more if you want it sweeter)

1 tsp apple cider vinegar

2 cloves garlic

big pinch sea salt

small pinch cayenne pepper (more if you want it spicier)

2 tbsp olive oil (more as needed)

  1. Add walnuts, roasted red peppers, honey, vinegar, garlic, salt and cayenne in the bowl of a food processor.

  2. Process until combined, with some texture. Stream in olive oil with motor running until as smooth as desired. Continue to process and add more oil if you desire a smoother texture.

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© 2020 Kristin Rugg Dovbniak for Healthy Mama Kris. All Rights Reserved. Terms of Use

Headshots Marie Guagliardo Photography & Sarah Zollo Portraits