Easy 
70 Minutes Savory Recipes
Red Pepper Dip with Toasted Bread with Garlic and Gruyere Cheese
A very flavorful red pepper dip that pairs perfectly with Toasted Bread with Garlic and Gruyere Cheese! A recipe by Vasilis Patsis!
What we will need:
- 3 large red peppers, cut into large pieces
- 1 tsp + 3 tbsp olive oil, divided
- 1 cup walnuts
- 2 garlic cloves, peeled
- Lemon zest
- 1 tbsp freshly squeezed lemon juice
- ½ tsp cumin
- ½ tsp za’atar
- ½ tsp paprika
- ¼ tsp chili flakes
- ½ tsp coarse sea salt
- A handful of fresh parsley, finely chopped
- Toasted Bread with Garlic and Gruyere Cheese
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Execution:
- Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper and set aside.
- Rub the red peppers with 1 tsp olive oil and place them on the tray. Roast for 30–35 minutes, until charred and blistered in spots.
- Once out of the oven, transfer the peppers to a bowl and cover with plastic wrap. Let sit for 10–15 minutes.
- Lower the oven temperature to 200°C (390°F). Spread the walnuts on a separate tray and roast for 7–9 minutes, keeping a close eye to prevent burning. Remove from the oven and let cool.
- Peel the skins off the peppers and transfer the flesh to a food processor. Add the garlic cloves, remaining olive oil, lemon zest, lemon juice, cumin, paprika, chili flakes, salt, and the cooled walnuts.
- Taste and adjust seasoning if needed. Transfer the dip to a bowl and garnish with fresh parsley and a few walnut pieces.
- Don’t forget to serve with Toasted Bread with Garlic and Gruyere Cheese!
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