Roasted Red Pepper & Walnut Dip
A muhammara-style dip of roasted peppers and toasted walnuts, sharpened with pomegranate molasses so it tastes bright and smoky instead of merely sweet.
- Course
- Appetizers
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 35 min
- Total Time
- 55 min
The Story Behind This Recipe
Roasted Red Pepper & Walnut Dip started as a "what's actually in the fridge" dinner and quietly turned into something I make on purpose. Somewhere around the third or fourth time, I stopped improvising and started writing it down.
What keeps it in the rotation is how forgiving it is. Swap the herbs, stretch it to feed one more person, cook it a shade longer than you meant to — it holds up.
Do not crowd the pan. I say that in half the recipes on this site because it is the mistake I still make when I am hungry and impatient.
Variation Ideas
- Serve it warm in a small skillet straight from the oven.
- Add pickled chiles or hot honey for a sweet-heat finish.
- Make the base a day ahead and bake it just before guests arrive.
Ingredient Substitutions
- Panko
- Crushed cornflakes or gluten-free breadcrumbs
- Fresh garlic
- 1/2 tsp garlic powder per clove, in a pinch
- Nuts
- Toasted pepitas or sunflower seeds for a nut-free version
- Olive oil
- Avocado oil, especially anywhere the heat runs high
Frequently Asked Questions
How long will this last?
Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
What is the best way to reheat it?
Warm it gently — covered at 300°F or over low heat on the stove with a splash of liquid — until just heated through. Fast, high heat is what dries leftovers out.
Can I make it ahead?
Yes. Prep and refrigerate the components up to a day ahead, then combine and finish just before serving so nothing loses its texture.
It tastes flat — what should I do?
Salt and acid, in that order. A pinch more salt then a squeeze of lemon or splash of vinegar will usually sharpen everything back into focus.
Tools For This Recipe
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What to Serve With Roasted Red Pepper & Walnut Dip
Recipe Card
Roasted Red Pepper & Walnut Dip
By Marguerite Hale
- Course
- Appetizers
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 35 min
- Total Time
- 55 min
Ingredients
- 4 roasted red peppers, drained
- 1 1/2 cups walnuts, toasted
- 1/2 cup fine breadcrumbs
- 2 tbsp pomegranate molasses
- 1 clove garlic
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes
- 1/4 cup olive oil
- Kosher salt
- Mint leaves, for serving
Instructions
- 1
Toast the walnuts in a dry skillet until they smell nutty, then set aside a small handful for the top.
- 2
Pat the roasted peppers very dry so the finished dip holds its shape rather than weeping on the plate.
- 3
Pulse the peppers, walnuts, breadcrumbs, garlic, cumin, pepper flakes, and pomegranate molasses to a coarse paste.
- 4
Stream in the olive oil with the machine running, then season with salt and more molasses until it tastes lively.
- 5
Spread it into a shallow bowl, swirl the surface, and finish with reserved walnuts, a pour of oil, and torn mint.
Nutrition
Estimated per serving (8 servings per recipe).
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