A bold, vibrant red pepper & walnut dip that has just enough spice, and tons of rich flavor.
If there’s one dip I’d want for the rest of my life… it is this one!
Red peppers get roasted until blackened and soft, peeled, and then pureed with classic flavors that add a ton of depth to the dip. I found some dried chipotle morta chiles, but you can use any type of dried chiles that you can find. These get plumped up in hot water until they’re soft enough to work with.
I then toast two things: walnuts in a dry pan and grainy bread in a touch of olive oil. The walnuts add that nutty, rich bite to the dip and works really well with the red peppers. The bread adds body and results in a beautiful creamy texture.
The roasting and toasting of the different ingredients is what adds flavor and really makes a difference in this dip. From there, I just added a few simple touches to enhance the spicy flavors going on… some lemon juice, honey, and salt.
While this dip is somewhat spicy from the chiles, it’s definitely not overpowering.
I LOVE serving the dip with naan bread that’s just been freshly cooked in a hot cast-iron skillet. But, if you have leftover dip, you can eat it so many different ways – slathered onto toast, as a dip for raw carrots and radishes, served as a sauce for grilled fish, mixed in with eggs in the morning…
It’s so versatile and the flavors are so good that you’ll want to find as many ways to use it as possible!
It’s also really great to make this red pepper & walnut dip on Sunday (and maybe make a double batch) so that you have it for snacking all week long. And while you’re making the naan bread, maybe whip up these Turkish eggs as well…it’s one of the most popular recipes here on the site!
- ½ cup warm water
- 1 tsp sugar
- 1 ½ tsp dry active yeast
- 2 ¼ cups all-purpose flour
- ½ cup Greek yogurt
- 1 tbsp extra virgin olive oil
- 5 red peppers (about 2 ½ lbs total)
- neutral oil, as needed (I use safflower seed oil)
- kosher salt, as needed
- 4 small dried chipotle chiles (about ½ oz total)
- olive oil, as needed
- 4 oz grainy bread, cubed
- ½ cup toasted walnuts
- 2 tbsp lemon juice
- 1 tbsp water
- 1 ½ tsp kosher salt
- 1 tsp honey
- black sesame seeds
- extra toasted walnuts
- red sorrel leaves (optional)
- extra virgin olive oil
- flaky sea salt
- Combine the warm water, sugar, and dry active yeast in a small bowl. Let sit for 10 minutes. The mixture should appear foamy. If not, the yeast is most likely dead, and you may need to start over with new yeast.
- Add the flour to a larger bowl and create a well in the center of it. Pour in the yeast mixture, the Greek yogurt, and the extra virgin olive oil. Stir with a wooden spoon until the flour incorporates into the wet ingredients. Eventually, begin to use your hands to continue to pull the dough together. It may seem like the dough is too dry to come together, but if you keep working it with your hands, it will incorporate.
- Flip the dough out onto a clean surface and knead it for about 6 minutes. The dough should now be very smooth. Form the dough into a tight ball. Clean the large bowl out, dry it, and then coat it with a touch of olive oil. Add the dough ball to the bowl and cover it with a damp towel. Place the bowl somewhere warm and let the dough rise for 1 hour. It should double in size.
- Heat a large, greased cast-iron skillet over high heat (I simply coat the skillet with a light coating of oil before turning on the heat). Turn the dough ball out onto a cutting board and cut it into 8 pieces. Form each piece into a small ball. Roll each ball out to about 1/8 of an inch thick. When the skillet is smoking hot, place the first dough circle onto the surface. Once puffed and slightly charred on one side, flip it over cook for another minute or two. Transfer the naan to a plate and cover to keep warm. Repeat the process with the rest of the dough.
- Preheat the oven to 450F. Cut the red peppers in half. Remove the stems and some of the seeds. Place them onto a baking sheet and drizzle the oil over top, just enough to provide an even coating. Use your hands to spread the oil onto the peppers. Season each pepper with a pinch of salt. With the red peppers cut side down, roast them for 40 minutes until blackened and soft.
- Meanwhile, cover the dried chiles with hot water and soak for about 30 minutes. Remove the dried chiles from the water, cut them in half, discard the stems, and scrape out the seeds. Give them a rough chop and set aside.
- When the red peppers are cool enough to handle, peel the skins off and discard them. Add the roasted red peppers and chiles to a food processor.
- Heat a large sauté pan over medium heat. Add a generous amount of olive oil to coat the bottom of the pan. When the oil is hot, add in the cubed bread. Toast the bread until golden brown and slightly crisp, tossing the cubes so they do not burn.
- Add the toasted bread, toasted walnuts, lemon juice, water, salt, and honey to the food processor. Process the ingredients until smooth and creamy. Taste the dip and add more salt or lemon juice if needed. Spoon the dip into a large bowl and top with the black sesame seeds, toasted walnuts, red sorrel leaves, a drizzle of extra virgin olive oil, and a pinch of flaky sea salt.