This creamy dip is bursting with smoky, tangy, savory flavor and just a touch of heat. Toasted red walnuts and a burst of pomegranate garnish give it texture and depth. Serve with warm pita for dipping.

Prep time: 5 min

Cook time: 15 min

Total time: 20 min

Roasted Red Pepper-Red Walnut Dip
Copyright Recipe © 2015 Woodland Foods


Serves 4

  • 3 Red Bell Peppers

  • 4 Pitted Dates

  • 1 1/2 Teaspoons Red Wine Vinegar

  • 1 Small Clove Garlic

  • 1/2 Cup Raw Red Walnut Halves & Pieces, toasted

  • 1/2 Teaspoon Crushed Red Peper

  • 1/4 Teaspoon Paprika

  • 1/8 Teaspoon Ground Cumin

  • 1 Teaspoon Sea Salt

  • 1/2 Teaspoon Ground Black Pepper

  • 2 Tablespoons Olive Oil

  • 1/4 Cup Pomegranate Seeds

  • 4 Pita, lightly toasted and cut into wedges


  1. Char peppers on grill or over gas burner, turning frequently. Transfer to plate and cover with plastic to steam. When cool enough to handle, remove skins, stems and seeds. Reserve.

  2. Submerge dates in hot water for 10 minutes until softened. Drain and discard water.

  3. Transfer peppers, dates, vinegar, garlic, walnuts, crushed red pepper, paprika and cumin to food processor and process until smooth. With motor running, add olive oil in slow, steady stream. Season with salt and pepper, and pulse again to combine.

  4. Transfer dip to bowl and garnish with pomegranate seeds. Serve with warm pita.