This bright and colorful dip provides the red pepper polyphenols that help keep your joints young by keeping inflammation down. It’s great served with toasted whole wheat pita, vegetables or as a sandwich condiment.
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2/3 cup (about 2.4 ounces) walnuts, toasted, plus more for garnish
1 garlic clove, peeled
1 jar (16 ounces, about 2 cups) roasted red peppers, well-drained
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil, plus more for serving
1/2 teaspoon smoked hot paprika
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt, or more to taste
Fresh Italian parsley, chopped for garnish (optional)
- Combine garlic and 2/3 cup walnuts in a food processor and pulse using on/off turns until walnuts are finely ground.
- Add peppers and lemon juice and process until smooth, about 2 minutes.
- Add 1 tablespoon olive oil and spices, and pulse to combine. Add 1/4 teaspoon salt, or more to taste.
- Transfer the dip to a small serving bowl. Drizzle very lightly with additional olive oil. Serve garnished with parsley and additional walnuts, if desired.
Nutrition information (per serving)
Makes 4 servings
1/2 cup = one serving
Calories: 180 cal
Total fiber: 4.9 g
Soluble fiber: 0.4 g
Protein: 2.8 g
Total fat: 14.5 g
Healthy fat: 12.4 g
Carbohydrate: 10.2 g
Sugar: 0.5 g
Added sugar: 0 g
Sodium: 323 mg
Potassium: 83 g
Magnesium: 28 mg
Calcium: 125 mg
— The What to Eat When Cookbook by Michael F. Roizen, MD, Micheal Crupain, MD, MPH, and Jim Perko, Sr, CEC, ACC, National Geographic Books (2020).