Roasted Red Pepper Dip

Chunky Roasted Red Pepper Dip


about 2 1/2 cups

Prep Time / Cook Time


Activity Guide

Backpacking, Bike Touring, Car Camping, Day Trip, Picnic


  • 2 tablespoons extra virgin olive oil
  • 1 shallot, minced
  • 1 cup walnuts, chopped
  • 1 garlic clove, minced
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 12-ounce jar roasted red peppers in water, chopped OR 2 red bell peppers, roasted and chopped
  • 2 tablespoons balsamic vinegar
  • salt and pepper, to taste


  • Knife
  • Skillet
  • Spatula
  • Stove with simmer control


  1. Heat oil in a large skillet. Add minced shallot and saute until it begins to brown. Add chopped walnuts and saute until they just begin to brown and smell toasty. Add garlic, cumin and paprika and saute another minute or two, or until the spices are fragrant.
  2. Remove from heat and add balsamic vinegar and roasted red peppers to the skillet. Season to taste with salt and pepper.