5-Minute Roasted Red Pepper Dip

On your mark, get set, go! In 5 minutes, you could be snacking on this easy, healthy and completely addictive roasted red pepper dip. This pared down version of Muhammara is great for appetizers or snacks!

My 15-year old pretty much summed up our feelings about this roasted red pepper dip after just a few bites. “Okay Mum, this is what you have to do. Find a dip company and make them taste this because they’re going to want to sell it at the grocery store!” He then proceeded to sit down with a bag of pita chips and polish off the ENTIRE THING in one sitting.

Note to self: Make a double batch and hide half from the teenager.

Well, we have the taste question out of the way. Next up…convenience.

Did I mention that this dip takes five minutes to make? If you’re a meal prepping kind of home cook, add some roasted red peppers to your prep list. Not only are they the star of this dip, but they’re flavor-packed additions for salads, pizzas, sandwiches and pastas. If you’re not in the roasting kind of mood, grab a bottle of water-packed roasted peppers at the grocery store. They’re great to have on hand for a quick pop of flavor.

There are plenty of roasted red pepper dip recipes out there using almonds as the base, but I was aiming for an easy version of the classic Middle Eastern spread, muhammara, which uses walnuts rather than almonds. Traditional muhammara includes pomegranate molasses, cumin and sometimes breadcrumbs, but I went for a pared down version of the spread, highlighting the flavors of the roasted peppers, toasted walnuts, garlic and a squeeze of lemon juice. Not only do walnuts lend a distinct flavor, but they are powerful antioxidants and are highlighted in anti-inflammatory diets.

We served this dip, or shall I say my son inhaled this dip, with pita chips, but it’s equally as good with raw veggies, pita bread wedges or even as a sandwich spread. However, you choose to serve it, I can guarantee it won’t stay around for long!

5-Minute Roasted Red Pepper Dip

5-Minute Roasted Red Pepper Dip…An easy and healthy appetizer or afternoon snack! So much flavor with just a few ingredients. 72 calories and 2 Weight Watchers Freestyle SP

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Course: Appetizer, Appetizers For Entertaining, Snacks

Cuisine: American

Keyword: Gluten Free, Vegan, Vegetarian

Prep Time: 5 minutes

Total Time: 5 minutes

Calories: 72.2kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

• 1 1/2 ounces raw walnuts toasted
• 3 roasted red peppers homemade or jarred in water
• 1 garlic clove grated
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 tablespoon extra virgin olive oil
• minced flat leaf parsley for garnish
• 1 chopped walnut for garnish

Instructions

• Place the toasted, cooled walnuts in the bowl of a food processor. Pulse until finely chopped.
• Add the roasted red peppers, grated garlic, lemon juice, salt and pepper. Puree until smooth.
• With the motor of the processor running, drizzle in the olive oil. Puree until combined.
• Transfer to a serving bowl and garnish with parsley and chopped walnut, if desired.
• Serve with pita chips, pita bread wedges and/or raw vegetables.

Notes

Weight Watchers Points: 2 (Freestyle SmartPoints), 2 (Old SmartPoints), 2 (Points+)

Nutrition

Serving: 2Tablespoons | Calories: 72.2kcal | Carbohydrates: 4.6g | Protein: 1.4g | Fat: 6.1g | Saturated Fat: 0.7g | Sodium: 84.3mg | Fiber: 1.5g | Sugar: 2.4g

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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