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Roasted Red Pepper Walnut Spread ​Recipe

Recipes, Snacks

What a crowd pleaser!  This spread is a great take-a-long appetizer for parties served on endive, or gluten-free crackers.  My family is also very fond of a dollop on top of a quinoa burger or spread on a chicken sandwich between leaves of romaine.  Yum!


  • 1-12 oz jar roasted red peppers, drained
  • 1/4 cup sun dried tomatoes, packed in oil, drained and patted dry with paper towel
  • 1/4 cup coarse bread crumbs
  • 1 cup walnuts (4 ounces), toasted
  • 1 clove garlic, minced
  • 1 tablespoon red-wine or balsamic vinegar
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne
  • 1/4 cup extra-virgin olive oil
  • 1/4 tsp salt


  1. Add all ingredients to a food processor in order listed except for olive oil.
  2. Puree until smooth.
  3. With motor running, add oil in a slow stream, blending until incorporated. Yields 3 cups.


  • Spread can be made up to 2 days ahead and chilled. Bring to room temperature before serving.
  • Use organic ingredients when possible
  • For gluten free option, toast a slice of gluten free bread, cool and break into small breadcrumbs or use a rolling pin to crush 1/3 cup gluten-free crackers in a paper bag. 

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About the Author

Angela is a registered dietitian nutritionist (RDN), board-certified health coach and trained yoga teacher who helps clients achieve a healthy weight and gain control over their GI distress.

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