Roasted Red Pepper and Walnut Dip

Name: Roasted Red Pepper and Walnut Dip
Total time: 20 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 3 red bell peppers; 0.75 cup walnuts; 3 cloves garlic; 0.25 cup breadcrumbs; 2 tablespoons red wine vinegar; 2 tablespoons olive oil; 1 teaspoon paprika; 0.5 teaspoon cayenne; Salt; Black pepper

20minutes

6servings

$1.20per serving

6gprotein

Lunch · Mediterranean

Charred red peppers blended with walnuts, garlic, and pomegranate molasses create a vibrant, tangy dip that pairs beautifully with crisp vegetables and pita.

220 calories · Beginner · Mediterranean · Lunch

Vegetarian Budget-Friendly

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Recipe code SWWMN3 · enter it in Anychef

Ingredients

10 ingredients · serves 6about $7.20

3 red bell peppers
0.75 cup walnuts
3 cloves garlic
0.25 cup breadcrumbs
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon paprika
0.5 teaspoon cayenne
Salt
Black pepper

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Instructions

Step 1 of 5
Char bell peppers over a gas flame or under a broiler until blackened all over, about 8 minutes.
Step 2 of 5
Place charred peppers in a bowl, cover with plastic wrap for 5 minutes to steam. Peel off blackened skin.
Step 3 of 5
Pulse walnuts in a food processor until finely chopped. Add roasted peppers, garlic, breadcrumbs, vinegar, and olive oil.
Step 4 of 5
Blend until a smooth paste forms. Season with paprika, cayenne, salt, and pepper.
Step 5 of 5
Transfer to a serving bowl, drizzle with additional olive oil, and serve with pita bread and fresh vegetables.