Spicy Red Pepper and Walnut Dip

"This delicious dip is actually a healthy and quick appetiser that can be made a day or two ahead of time. The recipe is based on one from Alex Raij, chef of a tiny tapas bar, Tía Pol, in New York City. WINE: We enjoyed these tapas accompanied by a dry Riesling and I was quite surprised at the great match. The walnuts and the chili pepper's flavors were actually heightened and enjoyable. Try a 2005 Riesling Firestone Vineyard Select or a fruity, off-dry Riesling like 1999 Kiona White Riesling."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by xtine photo by xtine
Ready In:
30mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Preheat the oven to 350°.
  • In a small mixing bowl, whisk lemon juice and vinegar. Add bread cubes and toss to coat.
  • Meanwhile, spread walnuts in a pie plate and bake until JUST lightly toasted, about 4-5 minutes.
  • In a large skillet, heat 2 tablespoons of olive oil and add bell peppers, water, garlic and chile and season with salt. Cover and cook on low setting, stirring occasionally, until peppers are tender, around 10 minutes. Uncover and turn burner to high, cook, shaking the skillet, until all the liquid has evaporated,1 minute or so. Discard dried chile.
  • Place the peppers in a food processor and let cool until warm. Add soaked bread and pulse until it forms a thick paste. Add 1/2 cup walnuts and pulse just until coarsely ground. Transfer dip to a bowl and season with salt. Stir in remaining toasted walnuts and drizzle with the remaining 2 tablespoons of olive oil and serve.

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Reviews

  1. I shared this with friends & it was a big hit! It just took 1 person to try it & from their reaction, more & more came over. Very nice, very easy to make. I cut the rest of the bread into thin slices & toasted them in the oven. That's what we used to dunk into this tasty dip. Great way to use up leftover bread. Thank you very much!
     
  2. Everyone loved this dip at the party I took it to! Quite tasty. I had wished it was a little spicier, so next time I may leave in the pepper instead of discarding it after simmering, and puree it in the food processor to add to the dip. The great thing about this dip is that it's vegan too, so you know that pretty much everyone will be able to eat it. Thanks for posting this!
     
  3. Loved this served with drinks and twisted black olive breadsticks recipe#150456 as aprt of a tapas meal. Thank you!
     
  4. This was a big hit at my party! Easy to make. Love the garlic with just a hint of heat! I used red and green bell peppers! Thanks!
     
  5. A really yummy dip which I’ll be making again! Although I don’t like hot spicy flavourings, this recipe (minus the hotness) sounded just so appealing. I made a milder version and, after much consideration, as to what I could add (sometimes I just leave the hot ingredient out) I decided to try it with an Australian spice: dried and chopped lemon myrtle leaf. On the jar it is described as having “a unique lemon flavour with eucalyptus notes in the background”. The only other changes I made were to double the garlic and the walnuts. I included half the walnuts in with the ingredients processed and the other half I chopped roughly and mixed into the dip, so that there was more variation in the texture. Hope you don’t mind my changes, Cheryl. Just loved my Australian version of this dip! Thanks for sharing!
     
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Tweaks

  1. Everyone loved this dip at the party I took it to! Quite tasty. I had wished it was a little spicier, so next time I may leave in the pepper instead of discarding it after simmering, and puree it in the food processor to add to the dip. The great thing about this dip is that it's vegan too, so you know that pretty much everyone will be able to eat it. Thanks for posting this!
     

RECIPE SUBMITTED BY

I live in the beautiful mountains of Western North Carolina on Butler Mountain. I am a mystery shopper for restaurants and retail establishments. I graduated from UNC-Asheville with a BFA in art (photography). I was just recently married in Costa Rica to KC and his 6 year old son, Ty. Our wedding was perfect and I will cherish the memories forever. Leslie, Mama's Kitchen, sassafrasnanc, Mommy Diva and Chef V attended the wedding with their husbands!! Leslie's daughter Sarah was our flower girl and her hubby Wayne was our talented musician! I had the time of my life!!! <embed type="application/x-shockwave-flash" wmode="transparent" src="http://w3.photobucket.com/pbwidget.swf?pbwurl=http://w3.photobucket.com/albums/y53/DUCHESS13/897d027c.pbw" height="360" width="480"> Our family is rounded out with 6 Bengals, 1 Jack Russell Terror named Harley, a ferret named Mason, giant gold fish, a water dragon named Crusoe, a Beautiful Appaloosa/Arabian named Sassy, a stunning Palomino Quarter Horse named Sweet Pea and a gorgeous black Standardbred named Domino! We also have added a Leopard Appaloosa rescue horse to the mix. 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