RecipeRoasted Red Pepper-Walnut Dip

Nutrition Facts
Amount per Serving
  • Calories: 90
  • Protein: 2 g
  • Total Fat: 9 g
    • Unsaturated Fat: 8 g
    • Saturated Fat: 1 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 3 g
  • Dietary Fiber: 1 g
  • Total Sugar: 2 g
    • Natural Sugar: 2 g
    • Added Sugar: 0 g
  • Sodium: 190 mg

Here’s a vibrant way to dip your toes, ahem, veggies and crackers, into nutrition… The combination of sweet roasted peppers and earthy walnuts, whirled around in a food processor with lemon, garlic, and cumin until it’s smooth creates the most luxurious dip. It’s insanely tasty and filled with lip-smacking goodness, including vitamin C, omega-3 fats, and fiber. It’s a dip-a-dee-doo-dah recipe that’s equally delish as a sandwich spread and a surefire way to nourish your body and leave your taste buds dancing with joy.

  • Prep time
  • Total Time
This recipe makes about 1½ cups
  • • 1 cup walnuts, toasted*
  • • 16oz jar roasted red peppers, drained of liquid
  • • 2 Tablespoons extra virgin olive oil
  • • 1 Tablespoon fresh lemon juice 
  • • 1 garlic clove, roughly chopped (or ¼ tsp garlic powder)
  • • 1 tsp ground cumin
  • • ½ tsp kosher salt
  • • Optional dash of cayenne for heat

* To toast your walnuts, bake in the oven at 350°F for about 6-9 minutes— keep an eye on them so they don’t burn!


Combine ingredients in food processor until smooth.

Nutrition provided for 2 Tablespoons.

Try this Southwestern Black Bean Dip!