Sprig Originals's kitchen / No-Cook Smoky Red Pepper and Walnut Dip
No-Cook Smoky Red Pepper and Walnut Dip
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 thick, scoopable red pepper and walnut dip that comes together in one food processor bowl with no cooking at all. Jarred roasted peppers do the heavy lifting, walnuts give it body, and smoked paprika plus a splash of balsamic make it taste like it simmered for an hour. Serve with warm pita, crackers, or raw vegetables.
Ingredients
- 1 cup walnut halves
- 1 clove garlic, peeled
- 12 oz jarred roasted red peppers, drained
- 1 1/2 tbsp balsamic vinegar
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 3/4 tsp kosher salt
- 1/4 cup extra-virgin olive oil, plus more for serving
Instructions
- Drain the roasted peppers well and blot them dry with paper towels — wet peppers make a runny dip. Put the walnuts and garlic clove in a food processor and pulse 10 to 12 times, until the nuts look like coarse damp crumbs with a few pea-sized pieces left.
- Add the blotted peppers, balsamic vinegar, cumin, smoked paprika, and salt. Process for 30 to 45 seconds, stopping once to scrape down the sides, until the mixture is thick and finely textured but still has a little grain to it.
- With the processor running, pour the 1/4 cup olive oil through the feed tube in a steady stream, about 20 seconds. The dip should turn glossy and hold a soft mound on a spoon; if it looks loose, pulse in a small handful of extra walnuts.
- Scrape into a bowl and let it sit at room temperature for at least 15 minutes so the paprika and garlic mellow. Taste and add salt or a few drops more vinegar, then spread in a shallow dish, swirl the top with a spoon, and drizzle with olive oil before serving.
Chef's tips
- For a deeper, nuttier flavor, toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes and cool them before pulsing — the only heat in the whole recipe, and it's optional.
- No food processor? A blender works: chop the walnuts by hand first, then blend everything on low, stopping often to scrape down, so you don't turn it into a smoothie.
- Keeps in an airtight container in the fridge for up to 5 days and gets better on day two. Let it come to room temperature before serving so the olive oil loosens up again.
- Leftovers are great as a sandwich spread or thinned with a spoonful of water and lemon juice into a sauce for grilled chicken.
Nutrition (per serving, estimated)
285calories
4gprotein
6gcarbs
28gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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