I love this dip!  I was inspired to create it by a recipe in last month’s giveaway book.  (Click here for more on the book.)  I had all the ingredients on hand and thought it sounded great to use as a veggie dip.

After making it and tasting it, I decided this dip is a ‘must make’ for fall.  When the sour cream and chips or cheesy nachos make an appearance during television football, I am enjoying this healthful dip with some veggies or some crisp whole wheat pita chips!

The recipe says red bell peppers, but any color sweet bell pepper will do – I have used yellow or orange as well.  I recommend serving this dip warm or at room temperature, and I think my flavorful Penzy’s smoked paprika makes it extra special!

To make :

Preheat the oven to 400 degrees.

Rub the peppers with the coconut oil and put them onto a parchment lined baking sheet. Roast in the oven for 30 to 40 minutes, until blistered and blackened in a few places.  Transfer the peppers to a bowl and immediately cover it with plastic wrap.  Set the covered bowl aside for 10 minutes to give the steam the chance to make the skins remove easily.

Reduce the oven temperature to 325 degrees.

Spread the walnuts on a separate baking sheet and toast for 7 to 10 minutes, watching carefully that they do not burn.  Remove from the heat and set aside to cool.

Remove the peppers from the bowl, and after giving them a chance to cool, slip off their skins and discard them.  Remove and discard their stems as well.

Add all the ingredients to a food processor or blender and process to preferred consistency.  You may want to leave the dip a little chunky.  Season to taste – I used 1/2 tsp fine sea salt.

The end of summer farmer’s markets have some wonderful bell peppers right now!  I hope I have inspired you to try this healthful dip or to create one of your own!  Enjoy!

Thank you for stopping by!  Remember to take pleasure in simple things, Jackie