Best 2 Roasted Red Pepper And Walnut Dip Recipes

Indulge in a symphony of flavors with our Roasted Red Pepper and Walnut Dip, a delightful spread that tantalizes the taste buds. This vibrant dip, crafted with a harmonious blend of roasted red peppers, walnuts, and a touch of garlic, strikes a perfect balance between sweet, savory, and nutty notes. Its velvety texture, achieved through a delicate roasting process, makes it an irresistible addition to any gathering.

Complement your culinary journey with our carefully curated collection of dip recipes, each offering a unique taste adventure. Embark on a zesty escapade with our Avocado and Feta Dip, where creamy avocado meets tangy feta cheese, creating a smooth and flavorful spread. Dive into the depths of Mediterranean cuisine with our Hummus Dip, a classic delight made from chickpeas, tahini, and a symphony of spices. Experience the vibrant flavors of the East with our Baba Ganoush Dip, a smoky and savory eggplant dip that will transport your senses.

Elevate your culinary repertoire with our versatile dip recipes, perfect for any occasion. Whether you're hosting a casual get-together, a sophisticated dinner party, or simply satisfying your cravings, these dips are guaranteed to impress. Prepare yourself for a culinary adventure that will leave your taste buds dancing with joy.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED RED PEPPER AND WALNUT DIP

Roasted Red Pepper and Walnut Dip image

For best results, make this dip a day ahead to let the flavors mellow and blend. Serve with toasted pita triangles.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 2 1/4 cups

Number Of Ingredients 12

Ingredients

3 red bell peppers (about 1 pound)
One 6-inch pita bread (2 ounces)
1 cup water
1 small garlic clove
4 ounces walnut pieces (about 3/4 cup), toasted, plus more for garnish
1 1/2 teaspoons paprika, plus more for garnish (optional)
3/4 teaspoon ground cumin
1 tablespoon balsamic vinegar
1 tablespoon freshly squeezed lemon juice
2 teaspoons extra-virgin olive oil, plus more for drizzling
3/4 teaspoon coarse salt
Freshly ground black pepper

Steps:

Roast peppers over a gas burner until blackened all over, turning with tongs as each side is blistered. (Alternatively, place under a broiler.) Transfer to a bowl, and cover with plastic wrap; let stand about 15 minutes. Peel, and discard skins, stems, and seeds. Set peppers aside.
Toast pita bread until crisp and golden. Break into 2-inch pieces; place in a bowl, and cover with the water. Soak until soft, about 10 minutes. Transfer to a sieve, and drain well, pressing out excess water. Set aside.
Combine garlic and walnut pieces in the bowl of a food processor; process until fine crumbs form, about 10 seconds. Add paprika, cumin, and reserved peppers and pita bread; process until smooth, about 10 seconds. Add vinegar, lemon juice, oil, and salt, and season with black pepper. Pulse until combined.
Transfer to a serving bowl; cover with plastic wrap. Refrigerate at least 1 hour or overnight. Before serving, bring to room temperature. Drizzle with oil; sprinkle with walnuts or paprika, as desired.

Nutrition Facts : Calories 100 g, Fat 7 g, Fiber 2 g, Protein 3 g, Sodium 160 g

ROASTED RED PEPPER AND WALNUT DIP WITH POMEGRANATE

Roasted Red Pepper and Walnut Dip with Pomegranate image

Charred bell peppers, pitted dates, and toasted walnuts are topped with juicy pomegranate seeds to make a savory dip perfect for whole-wheat pita bread.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 8

Ingredients

3 red bell peppers
4 pitted dates
1 cup pomegranate seeds
1/2 cup toasted walnuts
1/2 teaspoon red pepper flakes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 whole-wheat pitas

Steps:

Char peppers over gas burners or in broiler, turning frequently. Transfer to a medium bowl and top with a plate. Let cool slightly. Rub off skins and remove stems and seeds. Set aside.
Meanwhile, soak dates in hot water for 10 minutes until softened. Drain.
Pulse pomegranate seeds in a food processor. Strain liquid, discarding solids. Return to food processor and add roasted peppers, softened dates, walnuts, and red pepper flakes. Process until smooth. Slowly add olive oil. Season to taste with salt and pepper.
Toast pitas over gas burners or in broiler, turning frequently. Drizzle with olive oil and season with salt. Serve warm with dip.

Nutrition Facts : Calories 484 g, Fiber 12 g, Protein 11 g, Sodium 357 g

Tips:

Choose ripe and vibrant red peppers: The quality of your peppers will greatly impact the flavor of the dip. Look for peppers that are firm, heavy for their size, and have a deep red color.
Roast the peppers until they are slightly charred: Roasting brings out the natural sweetness of the peppers and gives them a smoky flavor. Be sure to roast them until the skins are blistered and blackened in spots.
Use a food processor or blender to achieve a smooth consistency: This will ensure that the dip is creamy and free of any lumps. If you prefer a chunkier texture, you can pulse the ingredients instead of blending them until smooth.
Season to taste: The amount of garlic, salt, and pepper you add will depend on your personal preferences. Start with a small amount and adjust to taste.
Garnish with fresh herbs and a drizzle of olive oil: This will add a pop of color and flavor to the dip.

Conclusion:

Roasted Red Pepper and Walnut Dip is a delicious and versatile appetizer or snack that is perfect for any occasion. It is easy to make, packed with flavor, and can be tailored to your own taste preferences. Whether you serve it with pita chips, crackers, or vegetables, this dip is sure to be a hit. So next time you are looking for a quick and easy appetizer, give this recipe a try - you won't be disappointed!