Red Pepper and Walnut Dip

The Illustrated Quick Cook

Review now

Ingredients

⅓ cup olive oil		1 cup toasted walnuts, chopped
1 onion, thinly sliced		grated zest and juice of 1 lemon
4 red bell peppers, seeded and cut into strips		sea salt
2 garlic cloves, crushed

directions

Prep: 20 min Total: 60 min

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

Enter Kitchen View

1
Heat the oil in a heavy frying pan over low heat. Add the onion and a pinch of salt, and gently cook for about 5 minutes until soft.
2
Stir in the peppers, and cook for about 30 minutes until very soft, stirring frequently. Stir in the garlic, and cook 30 seconds. Let cool slightly.
3
Scrape the pepper mixture into a blender. Add the walnuts and lemon zest and juice, and blend to a chunky puree. Serve at room temperature with warm pita bread or carrot and cucumber sticks for dipping.

notes

To toast the walnuts, spread the nuts in a single layer on a baking sheet. Toast in a preheated 350 F (180 C) oven for 8-10 minutes, stirring once or twice to make sure they do not burn.

Chime In

iVillage

Red Pepper and Walnut Dip

Ingredients

directions

notes