Spicy Roasted Red Pepper and Walnut Dip with Pita Chips

A vibrant and flavorful dairy-free dip made with roasted red peppers, walnuts, and a touch of spice. Served with homemade or store-bought pita chips.

Prep Time

15 minutes

Total Time

45 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.22/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Dietary:

Mood:

Ingredients

Servings

2largeRed Bell Peppers

£1.80

0.5cupWalnuts(Lightly toasted)

£1.25

2clovesGarlic Cloves(Minced)

£0.10

2tablespoonsLemon Juice(Freshly squeezed)

£0.20

2tablespoonsOlive Oil(Extra virgin)

£0.30

0.5teaspoonSmoked Paprika

£0.15

0.3teaspoonCayenne Pepper(Adjust to taste for spice level)

£0.05

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.03

4piecesPita Bread(Or store-bought pita chips)

£1.00

Total Cost

£4.89

£1.22 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
Place red bell peppers on a baking sheet and roast for 25-30 minutes, or until the skin is blackened and blistered. Turn the peppers occasionally to ensure even roasting.
3.
Remove peppers from the oven and place them in a bowl covered with plastic wrap or a sealed bag for 10 minutes to steam. This will make it easier to peel the skin.
4.
While the peppers are steaming, if using whole pita bread, brush lightly with olive oil and cut into triangles. Bake for 5-7 minutes, or until lightly golden and crisp. Alternatively, use store-bought pita chips.
5.
Peel the skin off the roasted red peppers and remove the seeds and stems.
6.
In a food processor or blender, combine the roasted red peppers, toasted walnuts, garlic, lemon juice, olive oil, smoked paprika, cayenne pepper, salt, and black pepper.
7.
Process until smooth and creamy. Add a little water if needed to reach desired consistency.
8.
Taste and adjust seasonings as needed.
9.
Transfer the dip to a serving bowl and serve with homemade or store-bought pita chips.

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My Notes

Nutrition Information

Nutrition per serving (175g)

475 kcal / 1987 kJ

Carbs

34g

13% of RDA

Fat

35g

50% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

13 g

14% of RDA

Sodium

390 mg

17% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a smoother dip, soak the toasted walnuts in warm water for 10 minutes before blending.

Garnish with chopped fresh parsley or a drizzle of olive oil for extra flavor and visual appeal.

The dip can be made ahead of time and stored in the refrigerator for up to 3 days.

Serve with other dippables like sliced vegetables (carrots, celery, cucumbers) for a variety of textures and flavors.

Cooking Equipment

Oven

Food Processor or Blender

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Watercress Soup with a Hint of Nutmeg

A light and refreshing watercress soup with a subtle hint of nutmeg, perfect as a starter.

40 minutes

4 servings

Easy

"The slightly peppery and refreshing watercress soup provides a cooling contrast to the spicy roasted red pepper dip. The touch of nutmeg adds a subtle warmth that complements the paprika and walnut notes in the main course, while the soup's light texture prepares the palate without overwhelming it."

Dessert

Ginger Treacle Tart with Clotted Cream

A warm and spicy treacle tart infused with ginger, served with a dollop of cool clotted cream. Perfect after a savory red pepper dip.

55 minutes

6 servings

Medium

"The treacle tart offers a sweet and comforting counterpoint to the savory spice of the red pepper dip. The ginger element echoes the warmth of the cayenne pepper, creating a harmonious bridge between courses, and the richness of the clotted cream provides a cooling and luxurious finish."