Red Pepper Walnut Dip

Happy Belly After loves to feature heroic vegetables in our recipes. Today’s stars are Red Pepper and Aleppo Pepper, the sidekick. Mild yet bursting with flavor, Aleppo pepper is an important spice for your kitchen. With a raisiny, slightly salty taste, it’s perfect for those who want richness without heat.

This pepper duo is teaming up for today’s homemade dip which couldn’t be easier! Peel the peppers before roasting them, or use a 12 oz jar of drained roasted red peppers as a substitute if you don’t have the time. I remove the skin with a vegetable peeler which is one more step, but the extra tenderness is worth the effort. This recipe uses one large parchment-lined baking sheet making for simple cleanup - a heroic job well done!

Red Pepper Walnut Dip

Preheat the oven to 3o0˚

In a medium bowl, toss the bread cubes with the Meyer lemon oil.

Place bread cubes on a parchment lined 13” x 18” baking sheet. Bake for 15 minutes or until the cubes begin to lightly brown. Cool until room temperature. Add to a food processor and pulse until coarse. Place in a lidded glass container until ready to use. Note – You will only need 1 – 2 tbsp of lemon breadcumbs for
this recipe

Turn the oven temperature up to 350˚

Place the chopped red pepper on the parchment lined baking sheet and roast for 30 minutes. Remove from oven and add the walnuts  and scallions to the baking sheet. Continue to cook for 7-10 more minutes. Remove from the oven and let cool to room temperature. Reserve 1 tbsp of the toasted walnut for garnish.

Combine the roasted red pepper, walnuts, scallions, pomegranate molasses, Aleppo pepper, cumin and salt in a food processor and pulse until smooth. Add 1 tbsp of olive oil at a time until a smooth purée is formed. Add 1 tbsp of lemon bread crumbs and pulse until combined. Add more breadcrumbs, if necessary, until desired consistency is reached. Taste and adjust salt, if desired. Scrape into a serving bowl. Make an indent in the center of the red pepper dip with the back of a spoon.

Pour the walnut oil in a small saucepan. Add the garlic and Aleppo  pepper and cook over medium heat until fragrant, about 2 minutes. Spoon into the center of the red pepper dip. Garnish with chopped toasted walnuts. Serve with pita bread.


makes about 1½ cups


  • 5 slices ciabatta bread, cut into 1″ cubes
  • 1 tbsp Meyer lemon olive oil


  • 2 cups peeled and chopped red peppers, about 2 large or 3 medium peppers
  • ¾ cup chopped walnuts
  • 2 scallions, coarsely chopped, white and light green parts
  • 1 tbsp pomegranate molasses
  • 2 tsp Aleppo pepper
  • 1 tsp cumin
  • 1 tsp sea salt
  • 3 tbsp olive oil
  • 1-2 tbsp lemon breadcrumbs, as needed


  • 1 tbsp walnut oil
  • 1 clove garlic, minced
  • 1 tsp Aleppo pepper


  • 1 tbsp toasted chopped walnuts


  • Pita bread