the nourished yearsLIVING WELL IN MIDLIFE.Your midlife.
Your way.

Plant-based · No-cook

Roasted pepper & walnut dip

Blend roasted peppers and walnuts with lemon and smoked paprika. Follow the quantities and method, with cucumber sticks for serving.

10 minutes estimated2 servingsNo-cook
Jump to recipe
Food photograph for illustration; not the finished recipe
Editorial food photograph; not recipe-specific photography.

Recipe development draft. Kitchen testing and final allergen checks are pending.

What you’ll need

Ingredient and allergen checks

  • This recipe uses walnuts. Check the jarred peppers for other ingredients and allergen information.

These notes refer to the listed ingredients. Check every product label and substitution for your own allergies, and avoid cross-contamination during preparation. A dietary label does not mean a recipe is allergen-free.

Food Standards Agency: food allergy guidance

Let’s make it

  1. Blend peppers, walnuts, oil, lemon and paprika until combined.
  2. Scrape into a serving bowl.
  3. Serve with cucumber sticks.

Timing is an estimate and may increase for batches. Refrigerate perishable food promptly. This original website draft is not taken from either cookbook.

Enjoyed exploring this recipe? There’s more kitchen inspiration in our expanded cookbooks.

Explore Reset & Thrive

KEEP EXPLORING

Something else for your table.