Toasted Walnut and Sun-Dried Tomato Dip

walnut and tomato dip
Mark Boughton/styling:Teresa Blackburn
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 5 mins

You'll want to have this versatile dip on hand all summer. It's great served with pita chips, baby carrots or thickly sliced cucumber rounds, as a sandwich spread or tossed with warm pasta.


Boiling water
3ounces sun-dried tomatoes (1½ cups), not oil-packed
1 1/2cups walnut pieces
3/4cup chopped roasted red peppers
1 garlic clove
2teaspoons balsamic vinegar
1/2teaspoon fennel seeds
1/2teaspoon salt
1/2teaspoon freshly ground black pepper
1/4teaspoon ground cinnamon


  1. Pour boiling water over tomatoes in a medium bowl to 1-inch depth; let soak 1 hour.
  2. Toast walnuts in a dry nonstick skillet over medium heat, stirring occasionally, until lightly browned and aromatic, about 5 minutes. Pour into food processor.
  3. Drain tomatoes, reserving soaking liquid; place tomatoes and 1⁄2 cup soaking liquid in food processor.
  4. Add remaining ingredients; pulse a few times, then process until fairly smooth. Transfer to a medium bowl, cover, and refrigerate up to 3 days; return to room temperature before serving.

Recipe by Bruce Weinstein and Mark Scarbrough.


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