Roasted Red Pepper and Pecan Dip | Midwest Living

Roasted Red Pepper and Pecan Dip

Roasted Red Pepper and Pecan Dip

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  • Makes: 10 servings
  • Yield: 2 1/2 cups
  • Hands On 10 mins
  • Total Time 1 hr

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This Middle Eastern-inspired dip is nutty, sweet and a little tangy.


  • 3 medium red sweet peppers
  • 1 1/2 cups pecans, toasted
  • 1/2 cup fresh bread crumbs
  • 1 lemon, juiced (about 3 tablespoons)
  • 2 tablespoons extra-virgin olive oil, plus additional for garnish
  • 1 tablespoon honey
  • 1 clove garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 Pinch cayenne pepper
  • Crudites, pita wedges


  1. Preheat broiler. Place peppers on a baking sheet and place 4 to 6 inches from the broiler. Broil until charred on top, then turn. Repeat until all sides are charred. Place peppers in heat-proof bowl and cover. Let stand 20 minutes or until cool enough to handle. Remove stems, skins and seeds.
  2. In a food processor, combine roasted red peppers, pecans, bread crumbs, lemon juice, olive oil, garlic, honey, garlic, cumin, salt and cayenne pepper. Pulse until smooth. Taste and adjust seasoning with salt and pepper. Best if prepared at least one hour in advance to allow the flavors to marry. Serve with pita or crudites and drizzle with additional olive oil.

Nutrition Facts

(Roasted Red Pepper and Pecan Dip)

Servings Per Recipe 10, fiber (g) 2, sodium (mg) 246, Cobalamin (Vit. B12) (µg) 0, pro. (g) 2, calcium (mg) 19, sugar (g) 4, Potassium (mg) 150, Fat, total (g) 14, vit. C (mg) 48, cal. (kcal) 152, vit. A (IU) 1134, iron (mg) 1, sat. fat (g) 1, Riboflavin (mg) 0, chol. (mg) 0, Thiamin (mg) 0, Monounsaturated fat (g) 8, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 8, Niacin (mg) 1, Trans fatty acid (g) 0, Polyunsaturated fat (g) 4, Folate (µg) 23

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