Bell Pepper and Walnut Dip

by Editorial Staff

Summary

Prep Time	25 mins
Cook Time	30 mins
Total Time	55 mins
Course	Sauce
Cuisine	European
Servings (Default: 4)

Ingredients

3 bell pepper (s), red or roasted bell pepper from the glass
50 g walnut kernels
1 tablespoon tomato paste
3 tablespoon olive oil
1 tablespoon lemon juice
Paprika powder, hot as rose
salt and pepper

Instructions

Preheat the grill to 240 degrees.
Quarter and core the peppers and place skin side up on a baking sheet. Roast the peppers on the top rack in the oven until the skin has black bubbles. Take out of the oven, cover with a damp tea towel and peel the peppers after 5 minutes. Alternatively, you can use roasted peppers from the jar.
Roughly chop the walnuts and roast them in a pan without fat. Cut the peppers into large pieces, puree with walnuts and tomato paste.
Stir in the olive oil and lemon juice. Season to taste with paprika powder, salt and pepper.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.