Sun-Dried Tomato and Roasted Red Pepper Dip
15 MIN
1 ½ cups (375 ml)

Sun-Dried Tomato and Roasted Red Pepper Dip


  • ¼ cup (25 g) walnuts
  • ¼ cup (60 ml) oil-packed sun-dried tomatoes
  • 1 small clove garlic, chopped
  • 1 tbsp (15 ml) lemon juice
  • 2 roasted red bell peppers, seeds and skins removed (see note)
  • Salt and pepper


  1. In a food processor, chop the nuts, tomatoes and garlic with the lemon juice.
  2. Add the peppers and pulse for a few seconds or until the peppers are almost puréed. Season with salt and pepper.
  3. Serve with toasted baguette and/or raw vegetables.


You can use store-bought roasted peppers for this recipe. Just make sure to rinse and drain them. Dip will keep for 3 to 5 days in the refrigerator.