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Serves
US | Metric
Ingredients
  • 75 g sun-dried tomatoes
  • 200 g red capsicum (bellpepper) (1 whole)
  • 75 g cherry tomatoes
  • 80 g walnuts
  • 75 g Parmesan or grana padano cheese grated
  • 130 ml extra virgin olive oil
  • 3 cloves of garlic
  • ½ tsp crushed black pepper
  • 1 tsp salt
  • ½ tsp red chilli flakes (optional)
Walnut, Sun-dried Tomato Dip Walnut, Sun-dried Tomato Dip

Walnut, Sun-dried Tomato Dip

Perfect dip for cheese boards or with pita bread.

Prep 30 minutes
Total 35 minutes
  • Preheat oven to 220℃. Deseed capsicum and cut in lengthwise.
  • Tip the capsicum and cherry tomatoes in a greased baking tray and roast it for 20 minutes in the preheated oven.
  • Let it cool for a few minutes.
  • Once it comes to a room temperature, tip it in the food processor bowl along with sun-dried tomatoes and all the ingredients mentioned except olive oil.
  • Start blitzing it on a low speed whilst drizzling the olive oil from the top.
  • The consistency of this dip should be thick and coarse, not too fine.
  • Store it in an airtight glass jar.
  • Keep the jar in the refrigerator and use it within 8 days.

Hello people - I am Gayatri, and I am a professional chef trained from The Culinary Institute of America. I have been a culinary enthusiast for as long as I can remember. Followed my passion, cooking at home over the years and cooking professionally later. After working as a chef at The Taj Boston and The Peninsula in Tokyo, I ventured on my own.


Over the eight years in Tokyo, I did many private dining events and ran successful cooking classes. Now I am based in Singapore, where I run my blog https://www.culinarynirvana.life/ and full-time Instagram account @gayatriisingh and try to maintain a healthy lifestyle with balanced food.


If you are into food, recipes and maintaining a healthy living through good food, you are in the right place! My cooking style leverages on my Indian heritage, my travels across the world and attempts to refine the techniques I have learnt in my training and work.

Walnut, Sun-dried Tomato Dip

Perfect dip for cheese boards or with pita bread.

favorite
print
rate
Prep 30 minutes
Total 35 minutes
Serves
US | Metric
Ingredients
  • 75 g sun-dried tomatoes
  • 200 g red capsicum (bellpepper) (1 whole)
  • 75 g cherry tomatoes
  • 80 g walnuts
  • 75 g Parmesan or grana padano cheese grated
  • 130 ml extra virgin olive oil
  • 3 cloves of garlic
  • ½ tsp crushed black pepper
  • 1 tsp salt
  • ½ tsp red chilli flakes (optional)

  • Preheat oven to 220℃. Deseed capsicum and cut in lengthwise.
  • Tip the capsicum and cherry tomatoes in a greased baking tray and roast it for 20 minutes in the preheated oven.
  • Let it cool for a few minutes.
  • Once it comes to a room temperature, tip it in the food processor bowl along with sun-dried tomatoes and all the ingredients mentioned except olive oil.
  • Start blitzing it on a low speed whilst drizzling the olive oil from the top.
  • The consistency of this dip should be thick and coarse, not too fine.
  • Store it in an airtight glass jar.
  • Keep the jar in the refrigerator and use it within 8 days.

Hello people - I am Gayatri, and I am a professional chef trained from The Culinary Institute of America. I have been a culinary enthusiast for as long as I can remember. Followed my passion, cooking at home over the years and cooking professionally later. After working as a chef at The Taj Boston and The Peninsula in Tokyo, I ventured on my own.


Over the eight years in Tokyo, I did many private dining events and ran successful cooking classes. Now I am based in Singapore, where I run my blog https://www.culinarynirvana.life/ and full-time Instagram account @gayatriisingh and try to maintain a healthy lifestyle with balanced food.


If you are into food, recipes and maintaining a healthy living through good food, you are in the right place! My cooking style leverages on my Indian heritage, my travels across the world and attempts to refine the techniques I have learnt in my training and work.