• 1 cup California walnuts, toasted
  • 450 g jar roasted red peppers
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons tomato paste
  • 1 tablespoon red wine vinegar
  • 2 teaspoons paprika
  • 1 teaspoon minced garlic
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt, or to taste
  • Extra virgin olive oil, finely chopped California walnuts and chopped fresh parsley (optional garnishes)


  1.  Place walnuts in a food processor and process until they become thick and smooth like walnut butter.
  2. Place peppers in a strainer and drain well. Transfer to a plate and press between paper towels to remove any excess moisture.
  3. Add to the food processor with remaining ingredients and purée until smooth.
  4. Transfer to a bowl and garnish with olive oil, walnuts and parsley, if desired.

NOTE: Roasted peppers can vary in sweetness. Add an additional tablespoon of vinegar if the dip is too sweet, or a teaspoon of sugar if the dip is too tart.