Roasted Pepper Mezze Dip


1/4 cup macadamia nuts + walnuts or pine nuts

3 Red Bell Peppers (1 lb)

2 Tbsp Three Farmers Camelina Oil

1/2 tsp sea salt

1 small onion diced

1 small red chili seeded + chopped fine

3 cloves garlic minced

1 tsp white balsamic vinegar or lemon juice

1 Tbsp Three Farmers Chili + Garlic Camelina Oil for drizzling


ONIONS: Warm 1 tbsp Three Farmers Camelina Oil in a skillet and saute onions until translucent, approx. 5 mins. Stir in chili pepper, garlic + salt. Reduce heat and cook for 10 minutes until onions are nicely caramelized.

DIP: In a food processor, place nuts, roasted peppers, onion mixture, balsamic and remaining 1 tbsp camelina oil. Pulse until combined. Dip is best left slighty chunky. Season with salt and pepper. Spoon into your favourite bowl and drizzle Three Farmers Chili + Garlic oil for an extra kick. *enjoy with pita, over eggs, on a sandwich or with your favourite roasted veggies!

Makes approx. 1 cup

NUTS: 1. Preheat over to 300 degrees F. Place nuts of choice on a baking tray lined with parchment. Roast nuts for 10 minutes or until lightly browned. Set aside to cool.

PEPPERS: Turn oven setting to broil. On a tinfoil lined baking sheet, place peppers under broiler and turn every 5 minutes. All sides should be well charred and blackened. When charring is complete, place peppers in a bowl and cover with celopane to steam them out of their skins! Allow to cool. When cool enough to handle with your hands, peel skins off as best you can. Remove seeds and roughly chop the peppers.

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