Snacks · ALWAYS FREE
Roasted red pepper & walnut dip
A thick, smoky red-pepper dip with toasted walnuts, lemon and a little cumin.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 450°F (230°C). Rub the pepper halves with 0.176 oz oil and place cut-side down on a foil-lined rimmed baking sheet. Roast for 25–30 minutes, until the skins blister and darken and the flesh is soft. Transfer to a heatproof bowl, cover and leave for 10 minutes to loosen the skins.
- Meanwhile, toast the walnuts in a dry skillet over medium-low heat for 4–6 minutes, stirring often, until fragrant. Transfer to a plate to cool for at least 10 minutes. Set aside 0.353 oz and chop for the topping.
- When the peppers are cool enough to handle, peel away the loose charred skins and drain any watery liquid. Do not rinse the peppers, which would dilute the flavor.
- Pulse the peeled peppers, remaining 2.82 oz walnuts, remaining 0.705 oz oil, lemon juice, garlic, paprika, cumin and salt in a food processor until thick and spreadable with some fine nut texture. Scrape the bowl as needed; do not process to an oily nut butter.
- Spoon into a shallow bowl and top with the reserved 0.353 oz chopped walnuts and parsley. Divide into 6 equal snack portions; crackers, bread or vegetables are optional accompaniments and are not part of this recipe. Refrigerate promptly at 40°F (4°C) or colder and use within 3–4 days. Discard dip left at room temperature for more than 2 hours, or 1 hour above 90°F (32°C).
Estimated nutrition
Per serving · 1 of 6- Calories
- Unavailable
- Protein
- Unavailable
- Total carbohydrate
- Unavailable
- Total fat
- Unavailable
- Total sugars
- Unavailable
Some values are unavailable; missing data is never treated as zero. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Why values are unavailable: Retained roasted-pepper weight after skin removal and liquid draining is not measured.
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. The ingredient-sum method uses raw or cooked food profiles matching the ingredient state. Moisture gain/loss does not change the stated serving count. No general cooking/fermentation nutrient-retention factors are applied. Unless a discard/absorption blocker is listed, all measured pan fats and sauces are assumed consumed. Actual amounts left in pans, on utensils or during cooking can reduce intake. Optional additions are excluded when noted. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are omitted because retention, brands, rinsing and missing source rows make them less reliable here. Roasted pepper skins and watery liquid are discarded; retained edible nutrients cannot be determined from raw input mass alone.
View the ingredient calculations · Source 1Why it’s in this collection
- Paleo: Every listed ingredient was checked against the site’s strict exclusions. The specified recipe includes no white potatoes, grains, legumes, dairy, added sweeteners or unverified sauces. Use the listed plain ingredients and exact packaged-product composition; substitutions and optional accompaniments need their own review. This is ingredient compatibility only, not a health-outcome claim. Supporting reference
- Vegetarian: Red bell peppers, walnuts, olive oil, lemon, garlic, smoked paprika, cumin, salt and parsley; there are no breadcrumbs or dairy in the dip.
Required label checks: Use uncoated walnuts and the listed individual spices; no bread is included.
Supporting reference · Supporting reference - Vegan: Red bell peppers, walnuts, olive oil, lemon, garlic, smoked paprika, cumin, salt and parsley; there are no breadcrumbs or dairy in the dip.
Required label checks: Use uncoated walnuts and the listed individual spices; no bread is included.
Supporting reference · Supporting reference - Mediterranean: Red bell peppers, walnuts, olive oil, lemon, garlic, smoked paprika, cumin, salt and parsley; there are no breadcrumbs or dairy in the dip. Selected for the vegetable/legume/olive-oil-centered ingredient pattern, with any seafood, poultry or dairy shown explicitly above.
Required label checks: Use uncoated walnuts and the listed individual spices; no bread is included.
Supporting reference - Gluten-Free: Red bell peppers, walnuts, olive oil, lemon, garlic, smoked paprika, cumin, salt and parsley; there are no breadcrumbs or dairy in the dip.
Required label checks: Use uncoated walnuts and the listed individual spices; no bread is included. Gluten-Free eligibility is conditional: choose gluten-free-labeled packaged walnuts, paprika and cumin; verify all other packaged ingredients and avoid gluten cross-contact during preparation.
Supporting reference - Dairy-Free: Red bell peppers, walnuts, olive oil, lemon, garlic, smoked paprika, cumin, salt and parsley; there are no breadcrumbs or dairy in the dip.
Required label checks: Use uncoated walnuts and the listed individual spices; no bread is included.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
