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.

Nutritional Info *per serving

  • Calories 180
  • Glycemic Load 0
  • Fat 15g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 10g
  • Monounsaturated Fat 2g
  • Cholesterol 0mg
  • Sodium 420mg
  • Potassium 470mg
  • Carbohydrate 11g
  • Fiber 3g
  • Sugars 5g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 15%
  • Calcium 4%
  • Iron 10%