Roasted Pepper & Walnut Dip

I am working with Fisher to share Chef Alex Guarnaschelli’s recipes and create my own original recipe using Fisher Nuts and tools they provided. However, my opinions are entirely my own and I have not been paid to publish positive comments. 

I am SO excited that the weather is finally nice here, and I’m ready for outdoor entertaining and picnics.

Fortunately, Fisher Nuts has once again teamed up with Food Network Chef Alex Guarneschelli, a regular judge onChopped, to offer you a fresh twist on spring recipes, like Strawberry Crostata with Walnuts, Green Bean and Almond Salad, and Baked Clams with Walnuts.

Using seasonal ingredients like fresh nuts and produce can help bring your recipes to life and Chef Alex has recommendations for taking your spring cuisine to a new level.  Check out her tips for cooking with nuts.

When summer rolls around I like to have ‘cooler’ foods and I had found a recipe in a Good Housekeeping magazine not too long ago that I wanted to tweak and recreate for a tasty dip.

It is perfect for dipping pita chips, pretzels and raw veggies in – plus it’s simple and quick to make and pretty healthy too!



7 oz of Roasted Peppers (fresh or jarred, if using jarred drain first)
1/4 cup of Fisher Walnuts Halves & Pieces
1/4 tsp. of Cumin (depending on your preference for flavor)
3/4 tbsp. of Garlic Rice Vinegar


Puree ingredients together with a blender (a hand blender works great for this).  Chill.  Serve with pita chips, pretzels, raw veggies, etc.

This recipe will make 1 cup of dip.