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  • Boiling water
  • 3 ounces sun-dried tomatoes (1½ cups), not oil-packed
  • 1 1/2 cups walnut pieces
  • 3/4 cup chopped roasted red peppers
  • 1 garlic clove
  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon 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.

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The recipe was originally published as Toasted Walnut and Sun-Dried Tomato Dip on

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