Reprinted from Tables & Spreads by Shelly Westerhausen Worcel with permission by Chronicle Books, 2021
Inspired by one of my favorite romesco recipes, this dip is full of smoky flavor and texture. When pulsing all the ingredients together, make sure to keep this dip a little chunky so you can still enjoy some of the crunch from the walnuts.
Yields about 11/2 cups [355 g]
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
2 Tbsp McEvoy Ranch Traditional Blend Extra Virgin Olive Oil
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
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.
