Red Pepper Walnut Dip

Prep Time10 minsDifficultyBeginnerYields4 ServingsCategoryLunch, Dinner, Side, Snack

Additional time is needed if you are roasting the peppers at home

4 roasted red peppers, drained and rinsedSee Prep section below if you are roasting peppers at home instead of using store bought.

1 tbsp olive oil

3 tbsp balsamic vinegar

½ tsp cumin, ground

1 lemon, juiced (~2 tbs juice)

1 clove garlic, chopped

1 cup walnuts, raw

1 tsp crushed red pepper flakes optional for spice

Salt and pepper to season

Prep:

Roasted peppers can be purchased in a jar or made at home. If opting to make: Preheat oven to 350F. Wash bell peppers and pat dry. Roast on pan sheet for approximately 35-40min, until blistered. Let cool. Meanwhile chop garlic. Once peppers are cool, you may peel skin, drain and rinse roasted red peppers. Additionally, remember to leave a few walnuts aside for garnish

Make

Add all ingredients to a food processor and process until creamy.

Garnish with set-aside walnuts

Season with a sprinkle of salt

Serve with fresh vegetables, if you are feeling adventurous, make sure to include endives.

Enjoy!

Notes:

This dip is wonderful with fresh vegetables and can also be used as a topping for any protein of choice: grilled fish, roasted chicken, grilled tofu.

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories242

% Daily Value *
Total Fat 22.8g30%
Saturated Fat 2.3g12%
Trans Fat 0g
Cholesterol 0mg
Sodium 164mg8%
Total Carbohydrate 8g3%
Dietary Fiber 2g8%
Total Sugars 4g
Protein 5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.