Sprig Originals's kitchen / Blender Red Pepper & Walnut Dip with Smoked Paprika
Blender Red Pepper & Walnut Dip with Smoked Paprika
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
A silky, smoky mezze dip that comes together entirely in the blender with no cooking at all. Jarred roasted red peppers do the heavy lifting, walnuts give it body and richness, and smoked paprika plus cumin make it taste like it simmered for an hour. Scoop it with warm pita, spread it on sandwiches, or spoon it over grilled chicken.
Ingredients
- 1 cup walnut halves
- 1 clove garlic, peeled
- 3/4 tsp fine salt
- 12 oz jarred roasted red peppers, drained
- 1 tbsp lemon juice
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 cup extra-virgin olive oil
Instructions
- Tip the drained roasted peppers onto a few sheets of paper towel and pat them dry on both sides — wet peppers make a watery dip. Set aside 2 walnut halves for garnish.
- Put the remaining walnuts, the garlic clove, and the salt in a blender or food processor. Pulse 10 to 12 times, in 1-second bursts, until the walnuts look like coarse damp crumbs with no large pieces left.
- Add the peppers, lemon juice, smoked paprika, and cumin. Blend on medium for 30 to 45 seconds, stopping once to scrape down the sides, until fairly smooth. With the motor running on low, pour the olive oil through the lid opening in a thin stream and blend another 20 seconds, until thick, glossy, and spreadable.
- Let the dip stand 10 minutes so the paprika blooms, then taste and add salt or a squeeze more lemon. Spread into a shallow bowl, swirl the top with the back of a spoon, drizzle with a little more olive oil, and crumble the reserved walnuts over the top.
Chef's tips
- For a thicker, more scoopable dip, blend in 2 tablespoons of plain breadcrumbs or a torn slice of stale bread with the peppers.
- If your blender jar is wide and the mixture won't catch, add the olive oil first and blend, then scrape down and pulse — a narrow jar or a food processor handles this best.
- Keeps in an airtight container in the fridge for up to 5 days; the flavor is even better on day two. Bring to room temperature before serving.
- Great beyond the pita: thin it with a spoonful of water and use it as a sauce for grilled chicken, salmon, or roasted vegetables.
Nutrition (per serving, estimated)
291calories
3gprotein
6gcarbs
29gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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