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Walnut and Red Pepper Dip and Spread

Walnut and Red Pepper Dip and Spread Related:   appetizers, condiments & sauces, Israel & Middle East, pareve, Shabbat, snacks, Sukkot, Tu b'Shevat, vegan, vegetarian

Prep time: 15-30 min

Cook time: 5 min

Yield: 1.5-1.75 cups

User Rating:
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Rating: 4.0/4 (1 vote cast)

This delicious “paste” is used as a dip with toasted bread or toasted pita, a canapé spread with crackers, an appetizer (meze) or an accompaniment to raw or cooked vegetables.


  • 1 cup shelled walnuts
  • 4 to 5 slices stale (2-day-old) white bread, crusts removed, processed to breadcrumbs
  • 4 fire-roasted red bell peppers from a jar, chopped, or 4 fresh red bell peppers, roasted over your stove, cooled and chopped (ribs, seeds removed)
  • 3 to 4 cloves of garlic, finely chopped
  • Sea salt to taste
  • 2 tablespoons freshly squeezed lemon juice
  • 6 teaspoons brown sugar
  • 6 tablespoons extra virgin olive oil
  • Pita bread wedges for serving (optional)


  • Heat a skillet over medium heat, add walnuts and dry roast for about 4 minutes, shaking the pan so the nuts do not burn. Remove from heat and let cool. Place walnuts in a food processor and process to breadcrumb consistency. Add breadcrumbs and process or pulse a few times. Add peppers, garlic, salt, lemon juice, brown sugar and olive oil. Blend well until a rough paste is formed. Transfer paste to a bowl, cover and refrigerate until serving.

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