This Spicy Red Pepper and Walnut Dip is a flavorful and smoky dip inspired by Mediterranean and Middle Eastern cuisine. Roasted red bell peppers, toasted nuts, and a hint of ancho chile come together for a rich and spicy spread that pairs perfectly with toasted whole-wheat baguette slices. This dip is ideal for parties, gatherings, or as a healthy snack option with bold, earthy flavors.
Spicy Red Pepper and Walnut Dip
Course: Appetizers, SnacksCuisine: Mediterranean6
servings15
minutes30
minutes180
kcalIngredients
2 red bell peppers
1 tablespoon sherry vinegar
1 1/2 tablespoons finely chopped shallot
1 tablespoon tomato paste
1 garlic clove
1/4 cup blanched almonds, toasted
1/4 cup walnuts, toasted
1 dried ancho chile, soaked and seeds removed
1 whole-wheat baguette (9 ounces), cut into 1/4-inch-thick slices and toasted
Directions
- Roast the Red Peppers: Preheat your oven to 425°F (220°C). Place the red bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally until the skins are charred and the peppers are soft. Remove from the oven, place in a covered bowl, and let steam for 10 minutes. Peel the skins, remove the seeds, and set aside the roasted peppers.
- Prepare the Chile: Soak the dried ancho chile in hot water for about 10 minutes until softened. Remove the seeds and set aside.
- Blend the Ingredients: In a food processor, combine the roasted red peppers, soaked ancho chile, sherry vinegar, chopped shallot, tomato paste, garlic clove, toasted almonds, and toasted walnuts. Blend until smooth, adding salt and pepper to taste.
- Serve: Transfer the dip to a serving bowl and serve with toasted whole-wheat baguette slices. Garnish with additional chopped nuts or a drizzle of olive oil, if desired.
Notes
- Nutrition Facts (per serving):
Total Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 190mg
Carbohydrates: 21g
Fiber: 4g
Sugars: 3g
Protein: 5g
This Spicy Red Pepper and Walnut Dip is a perfect combination of sweet, smoky, and spicy flavors. The roasted peppers and toasted nuts create a creamy and rich texture, while the ancho chile adds a warm heat. Enjoy this dip with crusty bread or fresh vegetables as a delicious appetizer or snack!
