Ingredients
- 1 cup [120 g] walnut halves
- 1 roasted red pepper (about 6 oz [170 g]) from a water-packed jar
- 1/2 cup [100 g] sun-dried tomatoes (from an oil-packed jar)
- 1 or 2 canned chipotle peppers in adobo sauce (depending on your affinity for heat)
- 1 garlic clove, finely minced
- 2 Tbsp freshly squeezed lemon juice
- 1/2 Tbsp adobo sauce (from the can of chipotle peppers), plus more as needed
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- Freshly ground black pepper
Instructions
Preheat the oven to 350°F [180°C] and lay out the walnuts in a single layer on a baking sheet. Toast for 7 to 8 minutes, tossing halfway through, or until the walnuts have darkened and are omitting a nutty aroma. Let cool and roughly chop.
Place the chopped walnuts, red pepper, sun-dried tomatoes, chipotle pepper, garlic, lemon juice, 1 Tbsp of the olive oil, the adobo sauce, salt, and paprika in a food processor and pulse 15 times or just until a chunky consistency has formed. Taste and add more adobo sauce if it’s not hot enough for you. Transfer to a serving bowl and drizzle with the remaining 1 Tbsp of olive oil and the black pepper.
The dip can be stored in an airtight container in the refrigerator for up to 2 days. Wait to drizzle with the olive oil and black pepper until right before serving.
