If you usually serve spinach dip at friendly gatherings, switch it up this year by serving a warm dip made with roasted red peppers, walnuts, and a dash of lemon juice. Serve with toasted bread slices or even sliced veggies for an easy appetizer station perfect for welcoming guests to your home.
2 cups shelled walnuts
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon salt
1 jar (12 oz.) roasted red peppers, drained
1 garlic clove, minced
2 tablespoons olive oil
2 teaspoons lemon juice
How to Make It
In a food processor, pulse walnuts, cumin, sugar, and salt until walnuts are finely ground. Add peppers, garlic, olive oil, and lemon juice. Whirl until smooth.
yummy! my daughter helped me make this today afterschool -- we had some roasted peppers and walnuts, and voila! Found this recipe! We had it with tortilla chips (and I had a beer, haha!). Will definitely make this one again.
This was a recipe that normally I would not have even blinked at. Yesterday I was scurrying around to prepare a dinner, and to involve my husband, I asked him to find something out in cyberspace. I thought the recipe looked decent and wanted to give him the benefit of the doubt...well, I made it, and the result is that I now have a "keeper" of a recipe, if ever there was, not to mention that it came together in merely a few minutes. At first to gild the lily I thought I should at least toast the walnuts, but I didn't. This was so delicious, and even with small amounts of seasoning/spices, this dish fairly exploded with flavor. I'm guessing that the jarred roasted peppers are the reason for this. I won't tweak this recipe in any way, and it will be made on a regular rotation.
Made this for a potluck bbq and it was definitely a hit with just a few adjustments. First, I toasted the walnuts for 8-10 minutes in a 350 degree oven. I also roasted my own bell peppers and did not drain the peppers as other reviewers suggested. I reduced the olive oil to 1 tablespoon and used the juice of one whole lemon. Serve with a good quality rustic whole wheat baguette, Chevre, proscuitto, genoa salami and mixed olives. I would highly recommend this for any occassion and a nice change for the usual hummus.
This was easy to make and a little different, but not something I would make again, I don't think. The flavor was quite mild, and you couldn't really taste the walnuts or the roasted peppers--mostly the cumin. It had a nice texture for spreading on crackers or baguette slices, and the color was a nice change--red, so it went with out Christmas eve appetizers quite well. If I made it again, I might try toasting the walnuts before grinding them.
Was very easy to make in my Vitamix. Used pecans instead of walnuts and apple cider vinegar because I did not have lemon juice. Did not use any oil. I am going to play around with this recipe and use a combination of white bean and nuts. Tasted great with blue corn chips.
I can't imagine anyone NOT liking this..the only alteration I made was using the juice from the jar of red peppers and less olive oil (I also do the same thing when I make hummus). I could have easily eaten the entire thing in one setting with no remorse.
Can't go wrong with this! It's delicious, fast, so easy, and healthy to boot! I debated how "smooth" to process the mixture. I think I like it with a little bit of texture. I also like to add a little extra lemon juice.
Our friends made this dip for a potluck last night and we loved it. The flavors blended beautifully and if that had been all there were to eat, we would all gone home happy. (The rest of the meal was a standout, as well, with foods from Tuesday's Inaugural luncheon in the Capitol rotunda.) I can't wait to make this myself and perhaps use it instead of hummus as a base for a vegetable wrap that I often enjoy for a healthy dinner.
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