Roast capsicum and walnut dip image 1

Roast capsicum and walnut dip

Perfect for entertaining, serve with crackers and fresh vegetable sticks for a before dinner snack.
  • 2 tsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, crushed
  • ¼ tsp dried chilli flakes
  • ½ cup walnuts
  • 2 tbs olive oil
  • 2 tsp balsamic vinegar
  • 2 red capsicum, roasted & skin removed
  • ¾ tsp salt

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  1. Heat oil in a frypan and saute onion and garlic until soft. Add chilli and stir though.
  2. Place walnuts in a food processor and process until fine. Add onion mixture and remaining ingredients and process until smooth.
  3. Serve dip with rice crackers and fresh vegetables.


  • To roast capsicum, place whole capsicums on a lined baking tray. Bake in a hot oven for 15-20 minutes or until the skin is black. Remove from the oven, place in a bowl and cover. Allow to stand for 10 minutes or until cool enough to touch. Peel the skin off, remove the seeds and use as desired.

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