Walnut Red Pepper Dip

Walnut Red Pepper DipRecipe
Annabelle Breakey, Karen Shinto
If you usually serve spinach dip at friendly gatherings, switch it up this year by serving a warm dip made with roasted red peppers, walnuts, and a dash of lemon juice. Serve with toasted bread slices or even sliced veggies for an easy appetizer station perfect for welcoming guests to your home.
Makes 2 cups


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2 cups shelled walnuts
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon salt
1 jar (12 oz.) roasted red peppers, drained
1 garlic clove, minced
2 tablespoons olive oil
2 teaspoons lemon juice


Prep: 10 Minutes

In a food processor, pulse walnuts, cumin, sugar, and salt until walnuts are finely ground. Add peppers, garlic, olive oil, and lemon juice. Whirl until smooth.

Note: Nutritional analysis is per tbsp.

Created date

November 2007

Nutritional Information

Calories 59
Caloriesfromfat 85 %
Protein 1.1 g
Fat 5.5 g
Satfat 0.5 g
Carbohydrate 2.2 g
Fiber 0.4 g
Sodium 51 mg
Cholesterol 0.0 mg