Name: Red Pepper Walnut Dip
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 4 roasted red peppers, drained and rinsed; 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

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.