Healthier living, one day at a time!

Roasted Red Pepper Dip with Walnuts

Prep Time

10 minutes if you use prepared roasted peppers, 30 if you make your own!

Prep Notes

I just found this recipe and have made it several times already. It's grea tas an appetizer for company or an afternoon snack. I like to serve this with raw veggies like carrots, celery, jicama and peppers. Or try layering on seed crackers (like Mary'sGone Crackers) with goat cheese. Yum!

Cooking Time

0 minutes


1 bowl of goodness!


1-2 cloves garlic
1/2  cup toasted chopped walnuts
1 (24 oz.) jar roasted sweet red peppers, drained or 2 large red peppers,roasted (see below)
1/4 cup ground golden flaxseed
1 tbsp. balsamic vinegar
2 tbsp. olive oil or walnut oil


  1. In food processor, puree garlic cloves and toasted walnuts 20 seconds or until finely chopped.
  2. Add roasted red peppers, flaxseed, balsamic vinegar and oil.
  3. Puree 1 minute more or until smooth, scraping down sides as needed.
  4. Season to taste with salt and pepper.

To roast red peppers: To roast your own peppers, on a gas stove, place whole washed pepper directly on the burner with heat on medium to low. (If flames are too high, you may have to hold pepper over flame with tongs.) Allow the skin of the pepper to char. This can take a few minutes if flame is low. Check often for doneness. When one side is charred, rotate pepper and continue until all sides of the pepper are charred. Remove the pepper from stove and place into a paper bag, rolling down the top to seal. Allow bag to sit on counter for 10 minutes or more, until pepperis cool to touch.Remove pepper from bag and run under cold water. Skin should slip rightoff. Remove seeds and cut into pieces.Peppers can be served as an appetizer with crackers, drizzled with olive oiland basil. Season with salt and pepper to taste.


Recipe adapted from For Women First Magazine, March 23, 2015

Photo source: Foodchronicles via Flick