Red Pepper Walnut Dip

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

Servings 0

Amount Per Serving
Calories 242

% Daily Value *
Total Fat 22.8g36%

Saturated Fat 2.3g12%

Trans Fat 0g
Cholesterol 0mg
Sodium 164mg7%
Total Carbohydrate 8g3%

Dietary Fiber 2g8%

Sugars 4g
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Red Pepper Walnut Dip