Roasted Red Pepper–Walnut Dip

Makes about 1 1/3 cups
  • Active time: 15 min
    Total time: 15 min
Transform jarred roasted red peppers into a fresh and flavorful dip seasoned with cumin and a pinch of cayenne.

This sauce was created especially for our Homemade French Fries with Five Dipping Sauces recipe, part of our Gourmet Modern Menu: Burger Bash. Click here to view the full menu.
Published in Gourmet Live 08.01.12


  • 1/4 cup chopped walnuts
  • 1/2 cup chopped drained roasted red peppers (from a 7-ounce jar)
  • 1 slice firm white sandwich bread, torn into pieces
  • 1 medium garlic clove, or to taste, minced and mashed to a paste with 1/4 teaspoon salt
  • 1 tablespoon fresh lemon juice, or to taste
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper, or to taste
  • 1/2 cup extra-virgin olive oil
  • Salt


  • Blend together walnuts, roasted peppers, bread pieces, garlic paste, lemon juice, cumin, and cayenne in a food processor until as smooth as possible, about 1 minute.
  • With motor running, add oil in a slow stream and blend until combined well. Season to taste with salt and additional lemon juice, as well as additional cayenne and minced garlic.


  • Sauce can be made 3 days ahead and chilled, covered. Bring to room temperature before serving.
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