Direction

1. Preheat your oven to 400°F (200°C).

2. Cut the red bell pepper in half and remove the seeds and stem. Place the pepper halves on a baking sheet lined with parchment paper.

3. Drizzle some olive oil over the pepper halves and sprinkle with a pinch of salt and pepper. Rub the oil and seasoning all over the pepper halves.

4. Roast the peppers in the oven for 20-25 minutes, until they are soft and slightly charred.

5. While the peppers are roasting, place the walnuts in a small skillet over medium heat. Toast them for 3-4 minutes, stirring occasionally, until they are fragrant and lightly browned.

6. Once the peppers are roasted, remove them from the oven and let them cool for a few minutes.

7. In a food processor, add the roasted peppers, toasted walnuts, and a drizzle of olive oil. Pulse until the mixture is smooth and creamy.

8. Add a pinch of dried oregano, thyme, and garlic powder to the dip and pulse again to combine.

9. Taste the dip and adjust the seasoning if needed.

10. Transfer the dip to a serving bowl and garnish with a sprinkle of dried oregano on top.

11. Serve the tangy roast pepper & walnut dip with pita chips, crackers, or fresh veggies for dipping.

Enjoy your homemade dip with a tangy and nutty flavor, perfect for snacking or as an appetizer for your next gathering!