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!
Red Pepper & Walnut Dip with Naan Bread
a bold, vibrant red pepper and walnut dip with fresh naan bread
- ¼ cup warm water
- ¾ tsp dry active yeast
- 2 tsp granulated sugar
- 1 cup greek yogurt
- ¾ cup warm milk
- 4 cups all-purpose flour, plus more as needed
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ¼ tsp kosher salt
- 1 ½ sticks butter
- 6 cloves garlic, smashed
- kosher salt, as needed
Red Pepper & Walnut Dip
- 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
- Whisk together the warm water, dry active yeast, and sugar in a large bowl until the yeast is dissolved. Let sit for 10 minutes until the yeast begins to foam.
- Whisk in the Greek yogurt and warm milk until smooth.
- In a separate bowl, mix the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet, stirring with a wood spoon until the mixture starts to come together.
- Use your hands to knead the dough, picking up all the loose bits and forming the dough into a ball. Once formed, place it in the bottom of the bowl and cover with a damp cloth. Let rest in a warm place for 1 hour, or until the dough doubles in size.
- After about 45 minutes, combine the butter and garlic in a small saucepan. Let melt over low heat to infuse the flavors. Keep warm.
- Once the dough has risen, cut it into 8 equal pieces (or 16 for smaller breads) and form them into balls. Use a lightly floured rolling pin to roll out each dough ball into an oval shape on a lightly floured surface. You’ll want the dough to be about ¼” thick. Keep covered with a cloth.
- Heat a cast-iron skillet over medium-high heat. Once smoking hot, brush one of the pieces of dough with the butter. Lay the dough into the hot pan. Cover with a lid and cook for a minute. Remove the lid, flip the dough, and continue to cook for another minute or so until cooked through.
- Transfer the naan to a plate, brush the top side with more butter, sprinkle with a pinch of salt, and keep covered to stay warm and soft. Repeat with the remaining pieces of dough.
Red Pepper & Walnut Dip
- 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.