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.
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.
Certified Organic
By CCOF
Sustainably Produced
At Our Ranch
Early Harvested
High Polyphenols
Award Winning
Extra Virgin Olive Oil
