Roasted Red Pepper and Walnut Spread

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• jofitness

• 11/1/2015

我做了这个传播与cumin-scented牛肉烤肉串,garlic-oregano grilled pita, and corn on the cob with mint-feta butter. There were mixed reviews on the spread but personally I was not impressed and I wouldn't make it again. The other dishes were successful!

• jofitness

• Thornhill, ON

• 11/1/2015

This spread is delicious. I have been making the recipe for years now. It has become my go-to appetizer/snack. I follow the recipe without modifications - a rare event for me when it comes to cooking. Everyone who tastes it loves it and asks for the recipe, which is freely provided.

• Anonymous

• New Hampshire

• 12/24/2014

It always cracks me up when people post changes to make a recipe better. That's a good thing but it basically says you don't like the recipe as is. Recipes are basically guides, maybe starting points for your own creation. However this particular recipe is very good as is. It's really tasty and incredibly easy to make. Again you could really embellish this to create something new and different but it is very good as is. I will definitely make it again and will perhaps change it up depending on the mood I am in. However then it won't be this recipe anymore... :)

• Mkilfoyle

• 6/29/2014

While I really liked this, I too might make some changes. I might add the sun dried tomatoes as others did. I might add some fresh mint. I would increase the hot spice. However, to be honest, I love kick

• JAMPurple

• Indianapolis, IN

• 1/6/2014

We ate this spread a number of times in Istanbul and loved it. I am thrilled to be able to recreate it exactly at home. I wouldn't change a thing. This recipe is so amazingly easy. And every time I make it my guests love it. And it seems to appeal to all ages.

• Hellin

• Chicago, IL

• 10/13/2013

Delicious!

• teyegr

• 11/23/2012

Made homemade roasted peppers then subbed fresh basil and garlic because I had an olive oil marinade from earlier in the day. Very tasty instantly...and only gets better as the days go by. Will make again using cumin/cayenne and with less carbs (perhaps using cauliflower instead of bread crumbs).

• maltiti

• Montreal

• 10/27/2012

I gave it one fork for OK, but OK is an exaggeration. Mainly, one T. red wine vinegar is far too much. It overpowers the flavors and conflicts with the toasted walnuts. I added garlic, and salt and pepper, and more cayenne, and then some Sriacha, and then more garlic, and it's still pretty vinegary. It is attractive, though, especially with a little fresh thyme on top.

• mittenkg

• Seattle

• 6/6/2012

This was delicious, and SOOO easy and quick. And because it is to be served at room temp, it can be a really last-minute appetizer. I used fresh bread crumbs, but from what other reviewers said, could be made with packaged crumbs. So everything is pretty much in my pantry all the time. I'll definitely make it again.

• calteri

• San Diego, CA

• 1/1/2012

OK I made this with 4 red peppers that I roasted instead of buying jars of roasted peppers. I also used Trader Joes organic breadcrumbs instead of fresh breadcrumbs. I needed to add at least 1/2 cup EVOO to get it to a smooth consistency. The flavor was great. I would make it again. I can see where the sun dried tomatoes would be a good addition as mentioned in other reviews.

• luvztocook

• San Jose CA

• 11/23/2011

I absolutely loved this recipe! Incredibly fast and easy. I didn't have red wine vinegar so used white wine vinegar and it was fine. The dip was a ok consistency without EVOO, but I added the 1/4 cup anyway to make it smoother. Toasting the walnuts adds a really fantastic depth of flavor. I use it as a spread for sandwiches and wraps as well as a dip for chips and crudite, and its awesome!

• Bzee10

• Chicago, IL

• 11/15/2011

For ease and taste, this dip/spread can't be beat! One quick spin in the food processor and you have a healthy and delicious dip for pita chips and crudite. It's also great on turkey sandwiches or veggie wraps--Even the kids like it!

• Anonymous

• Colorado

• 4/2/2011

As recipe goes: BLECH! Despite loving roasted red peppers and making them for this recipe, I almost threw it out instead of serving it since I found it sickly sweet. BUT take the recipe from YUCH to YUMMMM (and 4-FORKs) by: half it, use 3-4 home roasted red peppers, add about 10 sun-dried tomatoes (oil packed), more cayenne, and about a clove of garlic. I also added lemon, but that was early on in my rescue attempts, and not sure if it helped or not in the end. OH - and cut-up pita bread (thin type with pocket) is amazing with it!!

• Anonymous

• Greece

• 2/21/2011

I decreased the oil to 1/8 of a cup, added garlic, sun-dried tomato, and lots more cayenne, and it was delicious.

• CMcK

• Boston, MA

• 1/22/2011