Smoky Tomato Dip

Craving smoky flavors? This garlicky roasted tomato-based dip can be made in just minutes.

Serves: 10Prep: 15 minutesCook: 5 minutesTotal: 20 minutesDifficulty: Medium

Serves: 10


  • 3⁄4 cup raw unsalted walnut halves
  • 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
  • 1 jarred roasted red pepper, drained
  • 2 cloves cloves garlic
  • 1⁄4 cup fresh parsley
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon sherry or red wine vinegar
  • 1 tablespoon paprika
  • 1⁄2 teaspoon kosher salt
  • 1⁄4 teaspoon cayenne pepper
  • Smoked chipotle pepper sauce (optional)


  • Preheat oven to 375°F. On ungreased baking sheet, arrange walnuts in single layer. Bake 4 to 6 minutes, shaking pan a few times to prevent burning. Allow to cool.
  • In food processor, blend together walnuts, tomatoes, red pepper, garlic, parsley, oil, vinegar, paprika, salt and cayenne until mostly smooth. If desired, add more cayenne, or a few drops of smoked chipotle pepper sauce.