Spicy Red Pepper and Walnut Dip
photo by Rita1652
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 tablespoon fresh lemon juice
- 2 teaspoons sherry wine vinegar
- 1 cup stale white bread cubes, small, crustless
- 3⁄4 cup chopped walnuts
- 1⁄4 cup extra virgin olive oil
- 3 red bell peppers, cut into thin strips
- 2 tablespoons water
- 3 large garlic cloves, smashed
- 1 small dried red chili
- salt
- toasted pita bread, wedges for serving
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
-
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!
-
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!
-
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!
Tweaks
-
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
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