Red Pepper and Walnut Dip

Vegetarian
Dairy Free
Health score
6%
Red Pepper and Walnut Dip
45 min.
16
192kcal

Suggestions


Are you looking for a vibrant and flavorful dip that will impress your guests and tantalize your taste buds? Look no further than this delightful Red Pepper and Walnut Dip! Perfect for any occasion, whether it's an antipasti platter, a starter for a dinner party, or a simple snack to enjoy with friends, this dip is sure to be a hit.

With its rich combination of roasted red peppers and toasted walnuts, this dip offers a unique blend of textures and flavors. The nuttiness of the walnuts pairs beautifully with the sweetness of the red peppers, while the hint of cumin and a touch of honey add depth and complexity. Plus, it's vegetarian and dairy-free, making it a fantastic option for a variety of dietary preferences.

Ready in just 45 minutes and serving up to 16 people, this dip is not only delicious but also easy to prepare. Serve it with thinly sliced jicama or soft pita bread triangles for a refreshing crunch that complements the creamy dip. Whether you're hosting a gathering or simply enjoying a quiet evening at home, this Red Pepper and Walnut Dip is the perfect addition to your culinary repertoire. Make it ahead of time and chill it for a day to enhance the flavors even more. Get ready to dip into something extraordinary!

Ingredients

  • 0.5 teaspoon pepper black freshly ground
  • 0.3 cup flat-leaf parsley leaves plus more for garnish chopped
  • 0.5 teaspoon ground cumin 
  • 0.5 teaspoon honey 
  • 0.3 teaspoon kosher salt 
  • tablespoon juice of lemon 
  • teaspoon lemon zest finely grated
  • tablespoons olive oil 
  • 16 servings pita bread triangles soft thinly sliced
  • 0.5 teaspoon chile flakes red
  • 15 oz roasted peppers red rinsed drained chopped
  • 0.3 cup walnuts toasted chopped

Equipment

  • blender

Directions

  1. Put all ingredients except for jicama in a blender and pulse until as smooth as you like.
  2. Garnish with more chopped parsley.
  3. Serve with jicama.
  4. Make ahead: Chill, covered, up to 1 day.

Nutrition Facts

Calories192kcal
Protein11.95%
Fat19.34%
Carbs68.71%

Properties

Glycemic Index
14.89
Glycemic Load
29.21
Inflammation Score
-3
Nutrition Score
6.2508695255155%

Flavonoids

Cyanidin
0.07mg
Eriodictyol
0.05mg
Hesperetin
0.14mg
Naringenin
0.01mg
Apigenin
2.02mg
Luteolin
0.01mg
Kaempferol
0.01mg
Myricetin
0.14mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:192.03kcal
9.6%
Fat:4.13g
6.35%
Saturated Fat:0.5g
3.13%
Carbohydrates:32.99g
11%
Net Carbohydrates:31.18g
11.34%
Sugar:0.29g
0.32%
Cholesterol:0mg
0%
Sodium:702.12mg
30.53%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.74g
11.48%
Manganese:0.41mg
20.4%
Vitamin C:14.17mg
17.17%
Vitamin K:16.67µg
15.87%
Vitamin B1:0.17mg
11.08%
Copper:0.17mg
8.56%
Fiber:1.81g
7.22%
Vitamin B3:1.4mg
6.99%
Phosphorus:69.31mg
6.93%
Iron:1.2mg
6.65%
Calcium:64.08mg
6.41%
Magnesium:22.31mg
5.58%
Folate:21.75µg
5.44%
Vitamin A:237.45IU
4.75%
Vitamin B6:0.08mg
4.14%
Zinc:0.61mg
4.08%
Vitamin B2:0.07mg
4.01%
Potassium:126.42mg
3.61%
Vitamin B5:0.25mg
2.53%
Vitamin E:0.3mg
2.03%
Source:My Recipes