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  • Sarah Morris

    Roasted Red Pepper and Walnut Dip (3 red bell peppers, one 6-inch pita bread (2 ounces), 1 cup water, 1 small garlic clove, 4 ounces walnut pieces (about 3/4 cup), toasted, plus more for garnish, 1 1/2 tsp paprika, plus more for garnish (optional), 3/4 teaspoon ground cumin, 1 tbsp balsamic vinegar, 1 tbsp freshly squeezed lemon juice, 2 tsp extra-virgin olive oil, plus more for drizzling, 3/4 tsp coarse salt, and freshly ground black pepper)

  • Becky Dilworth

    See the "Roasted Red Pepper and Walnut Dip" in our Vegan Appetizer Recipes gallery

  • Kristi Root

    Vegetarian Recipes: Vegetarian Appetizer Recipes - Martha Stewart

  • Melissa Schultz

    Roasted Red Pepper and Walnut Dip Recipe | Cooking | How To | Martha Stewart Recipes

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