Roasted Red Pepper and Walnut Dip

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  • 1 lb red bell peppers (about 3)
  • 1 cup water
  • 3/4 cup walnut pieces, toasted, plus more for garnish
  • 3/4 Tsp ground cumin
  • 1 Tbsp freshly squeezed lemon juice
  • 1 6-inch pita bread
  • 1 small garlic clove
  • 1 1/2 Tsp paprika, plus more for garnish
  • 1 Tbsp balsamic vinegar
  • 2 Tsp extra-virgin olive oil, plus more for drizzling
  • 3/4 Tsp coarse salt
  • Freshly ground black pepper


  1. Roast peppers over a gas burner until blackened all over, turning with tongs as each side is blistered. (Alternatively, place under a broiler.) Transfer to a bowl, and cover with plastic wrap; let stand about 15 minutes. Peel, and discard skins, stems and seeds. Set peppers aside.
  2. Toast pita bread until crisp and golden. Break into 2-inch pieces; place in a bowl, and over with the water. Soak until soft, about 1 minutes. Transfer to a sieve, and drain well, pressing out excess water. Set aside.
  3. Combine garlic and walnut pieces in the bowl of a food processor; process until fine crumbs form, about 10 seconds. Add vinegar, lemon juice, oil, and salt, and season with black pepper. Pulse until combined.
  4. Transfer to a serving bowl; cover with plastic wrap. Refrigerate at least 1 hour or overnight. Before serving, bring to room temperature. Drizzle with oil; sprinkle with walnuts or paprika, as desired.

Nutrition Information