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Holy moley. You HAVE to try this dip! It’s the simplest thing EVER and incredibly addicting. A friend of mine made some for a holiday party, and I’ve been making a batch here and there ever since.

There are quite a few recipes out there, but I decided to go with a recipe from Juli Bauer of PaleOMG because she’s hilarious and my #womancrusheveryday. You can use this recipe as a dip for fresh veggies, crackers, and chips, or you can use it as a sauce for various meals. I spooned some of this yumminess on some stuffed mushrooms, and it was delicious!

Have you ever made this dip before? How do you like it?

Roasted Red Pepper Dip [Vegan] [Paleo]

Recipe and photo courtesy of Juli from PaleOMG

Serves 4+


  • 1 (12-14 ounce) jar of roasted red pepper
  • 1 cup walnuts, chopped
  • 1 garlic clove, peeled (optional)
  • 1-2 teaspoons olive oil (optional)
  • ½ teaspoon onion powder
  • salt, to tast


  1. Pull out your handy dandy food processor (OR blender)
  2. Add roasted red peppers and garlic clove. Turn on to puree.
  3. Then add your walnuts and turn food processor back on to make a paste.
  4. Add olive oil, onion powder, and salt. Puree all until you get the consistency you like.
  5. Serve or chill first before serving.

Notes from Juli

If you can find a jar of roasted red peppers WITH garlic cloves included, even better! Grab it! Save yourself garlic fingers.

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