Toast walnuts: Spill walnuts into a small skillet warmed over moderate heat. Toss them about every so often until they are slightly browned and toasted. Remove from heat.
Cook shallots and garlic: In the same skillet over moderate heat, melt the butter, then add the shallots and garlic. Cook until soft and fragrant. Remove from heat.
Prepare the dip: Remove peppers from bottle, placing them onto paper towel to remove excess moisture. Transfer to small food processor or handy chopper fitted with a blade attachment. Add remaining ingredients and chop until walnuts are chopped fine, but still slightly chunky. Season with salt and pepper to taste.
Serve with assorted crackers and / or vegetable crudités. This dip is also excellent spread onto toast.
Roasted Red Pepper Dip
Ingredients
1 285 ml bottle of roasted red peppers
3 small shallots, diced
2 garlic cloves, sliced or chopped
1 tablespoon butter
¼ cup extra virgin olive oil
¾ cup walnuts
¼ cup breadcrumbs
¼ cup fresh basil
juice from 1 lemon
kosher salt
black pepper
Directions
Toast walnuts: Spill walnuts into a small skillet warmed over moderate heat. Toss them about every so often until they are slightly browned and toasted. Remove from heat.
Cook shallots and garlic: In the same skillet over moderate heat, melt the butter, then add the shallots and garlic. Cook until soft and fragrant. Remove from heat.
Prepare the dip: Remove peppers from bottle, placing them onto paper towel to remove excess moisture. Transfer to small food processor or handy chopper fitted with a blade attachment. Add remaining ingredients and chop until walnuts are chopped fine, but still slightly chunky. Season with salt and pepper to taste.
Serve with assorted crackers and / or vegetable crudités. This dip is also excellent spread onto toast.
Roasted Red Pepper Dip
5 / 5. 1
Roasted red peppers blended into a delicious dip with shallots, garlic, lemon, fresh basil and toasted walnuts…
Who knew a simple ROASTED RED PEPPER DIP could be so fantastic?! We did, that’s why we’re sharing!
This simple homemade dip recipe is so easy yet so fabulous, that we expect you’ll be running off to make it as soon as you finish reading this post. Not only is it simple to make, but it’s also jammed with delicious flavours, plus there are so many ways you can enjoy it.
Before we go through some key considerations on making it, how about some additional leads? Go HERE to check out our collection of PARTY SNACKS, where you’ll find something for everyone. We also want to suggest three additional dip recipes that guests always devour in record time. Try this cheesy ARTICHOKE SPINACH DIP, our CHEESY BEEF TACO DIP and this SMOKED TROUT DIP. Serve them with confidence at your next party.
Here are some details on making this ROASTED RED PEPPER DIP:
INGREDIENTS
This photo of the ingredients you’ll need to make this red pepper dip recipe says it all. We gathered key ingredients that combine into a very delicious melange of vegetables, herbs and seasoning. Best we address the (healthy) elephant in the room right here: this recipe is 100% vegetarian, so if eating more healthfully is on your to-do list, dig in.
ROASTED RED PEPPERS
We first tested this recipe with sweet red bell peppers that we grilled on the barbecue, but peeling off all that charred pepper skin was time-consuming. Instead, we suggest using store-bought grilled red peppers available in jars or the deli section of some supermarkets.
Red peppers get top marks not only for their taste but also for their health benefits. Low in calories and rich in vitamin C and other antioxidants, red peppers also contain vitamin E, vitamin A, folate and potassium. Head HERE for more information on this healthy vegetable.
FLAVOUR ENHANCEMENTS
With peppers established as the main ingredient for this dip recipe, we then set out to combine them with other things that would enhance their flavour. Enter shallots, garlic, lemon juice, fresh basil and walnuts. The addition of these readily available add-ins takes the flavour from simple to amazing. Feel free to tweak the recipe to taste adding other seasoning like cumin, paprika and cayenne pepper. You can also substitute the breadcrumbs (we used gluten-free) with a dairy product like feta cheese, Parmesan or cream cheese. This dip recipe welcomes experimentation. Deliciousness awaits!
FOOD PROCESSOR
Know those recipes where you spend lots of prep time chopping and dicing the various ingredients by hand? That’s not what happens here. Instead, grab your food processor or a small handy chopper and let that handy small kitchen appliance do all the work. As we said at the outset, making this ROASTED RED PEPPER DIP is easy.
ENJOY
Lemme share three different ways to enjoy this dip. First, simply spill the dip into a beautiful bowl, and add a walnut half or two plus some fresh basil. Then, partner it with fresh fruit like grapes, apple or pear slices or fresh figs. Add assorted crackers, pita chips or vegetable crudités and this dip is ready for dipping.
Need a simple party snack or hors d’oeuvre you can pass around to guests at a cocktail party? Simply add a dollop of dip to a fancy cracker, add a garnish and serve. Assemble this snack idea right before serving though; no one likes a soggy canapé.
The last way you might enjoy this dip is on toast. We had a bit left on shoot day, so it got transferred to an airtight container and refrigerated overnight. The next day we toasted up a favourite multigrain, added a swipe of the pepper dip and enjoyed it with some sliced avocado and a hard-boiled egg. Nice way to start the day!
This dip idea is so tasty, we suggest you PIN the recipe to a favourite party snack or appetizer board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make them too. We’d also appreciate seeing pics of all the delicious dishes you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
Serve this awesome ROASTED RED PEPPER DIP as a tasty treat for your next party!
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Ingredients
1 285 ml bottle of roasted red peppers
3 small shallots, diced
2 garlic cloves, sliced or chopped
1 tablespoon butter
¼ cup extra virgin olive oil
¾ cup walnuts
¼ cup breadcrumbs
¼ cup fresh basil
juice from 1 lemon
kosher salt
black pepper
Directions
Toast walnuts: Spill walnuts into a small skillet warmed over moderate heat. Toss them about every so often until they are slightly browned and toasted. Remove from heat.
Cook shallots and garlic: In the same skillet over moderate heat, melt the butter, then add the shallots and garlic. Cook until soft and fragrant. Remove from heat.
Prepare the dip: Remove peppers from bottle, placing them onto paper towel to remove excess moisture. Transfer to small food processor or handy chopper fitted with a blade attachment. Add remaining ingredients and chop until walnuts are chopped fine, but still slightly chunky. Season with salt and pepper to taste.
Serve with assorted crackers and / or vegetable crudités. This dip is also excellent spread onto toast.
