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Dairy Free Roasted Red Pepper Dip


1-1/2 cup walnuts

2-1/2 tablespoons olive oil separated

1 cup hot chicken broth (or vegetable broth for vegan)

1 medium red bell pepper, seeded and sliced into quarters

1/2 yellow onion, sliced into 4 equal pieces

5 cloves fresh garlic

1 tablespoon smoked paprika

2 teaspoon pink Himalayan sea salt

1 teaspoon black pepper


Preheat oven to 350 degrees Fahrenheit. Using a small baking sheet, spread out 1 tablespoon olive oil. Lay out the onion sliced, garlic cloves, and bell pepper

Bake for 15 minutes.

While the pepper, onions and garlic are baking, add 1/2 tablespoon of the olive oil to a small saute pan. Cook the walnuts over medium heat for 3-5 minutes, constantly turning and being cautious not to burn them. You want to have them just slightly brown.

Remove immediately and put them into your food processor. Add in the cooked pepper, onions, garlic, salt, paprika and pepper.

While running the food processor, stream in your hot broth and remaining 1 tablespoon of olive oil.

Pulse until a smooth "dip" texture is achieved. Test taste add more salt and pepper if desired.

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