Roasted Capsicum And Walnut Dip Recipe

Roasted Capsicum and Walnut Dip is a flavorful and creamy dip made with roasted red capsicums, walnuts, garlic, lemon juice, and olive oil. The roasted capsicums add a smoky and sweet flavor, while the walnuts give a nutty and crunchy texture. This dip is perfect for parties and gatherings, and can be served with crackers, bread, or vegetable sticks. It is also a great addition to sandwiches and wraps. The dip can be stored in the refrigerator for up to 5 days.

4.8
12 Rating -
Rate
Vegdiet
30minstotal
30m.total
Roasted Capsicum And Walnut Dip
plan
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ingredients serve

Ingredients for Roasted Capsicum And Walnut Dip Recipe

  • 0.30 Red Capsicums
  • 1/10 cup Walnuts
  • 1/5 cloves Cloves Of Garlic
  • 1/5 tablespoon Lemon Juice
  • 1/5 tablespoon Olive Oil
  • As required Salt And Pepper To Taste

Directions: Roasted Capsicum And Walnut Dip Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 200掳C. Place the whole red capsicums on a baking tray and roast for 25-30 minutes, or until the skin is charred and blistered.
  • STEP 2.Remove the capsicums from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let them cool for 10 minutes.
  • STEP 3.Once the capsicums are cool enough to handle, peel off the skin and remove the seeds. Chop the flesh into small pieces.
  • STEP 4.In a food processor, add the roasted capsicum, walnuts, garlic, lemon juice, and olive oil. Blend until smooth and creamy.
  • STEP 5.Transfer the dip to a serving bowl and garnish with a drizzle of olive oil and some chopped walnuts.
  • STEP 6.Serve the Roasted Capsicum and Walnut Dip with crackers, bread, or vegetable sticks.
  • STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Cooking Tips

  • You can roast the capsicums on a gas stove or under the grill if you don't have an oven.
  • To enhance the smoky flavor, you can char the capsicums directly on a gas flame.
  • For a spicier dip, you can add a pinch of chili flakes or a dash of hot sauce.
  • If you prefer a chunkier dip, pulse the ingredients in the food processor instead of blending them until smooth.

Storage and Serving

  • Store the dip in an airtight container in the refrigerator.
  • Serve the dip chilled or at room temperature.
  • You can garnish the dip with fresh herbs like parsley or basil for added freshness.
  • This dip can also be used as a spread for sandwiches or wraps.
Nutrition
value
88
calories per serving
9 g Fat2 g Protein1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    2g
  • Carbs
    1g
  • Fiber
    0g

MacroNutrients

  • Carbs
    1g
  • Protein
    2g
  • Fiber
    0g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    24mg
  • Iron
    < 1mg
  • Vitamin A
    77mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    2mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    0mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    2mg
  • Manganese
    < 1mg
  • Phosphorus
    27mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp