Red Pepper-Walnut Dip

Red Pepper-Walnut Dip Recipe
Photo: Lee Harrelson; Styling: Mindi Shapiro
Guests will be surprised to learn that walnuts and raisins give this dip its unique flavor. Serve with toasted pita wedges or sourdough baguette slices.

Yield:

12 servings (serving size: about 2 1/2 tablespoons of dip)

Recipe from

Cooking Light

Nutritional Information

Calories 75
Caloriesfromfat 53 %
Fat 4.4 g
Satfat 0.5 g
Monofat 0.6 g
Polyfat 3.1 g
Protein 2.1 g
Carbohydrate 7.9 g
Fiber 0.9 g
Cholesterol 1 mg
Iron 0.5 mg
Sodium 160 mg
Calcium 31 mg

Ingredients

3/4 cup walnuts, toasted
1/2 cup raisins
1/2 cup plain low-fat yogurt
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (12-ounce) bottle roasted red bell peppers, drained

Preparation

Place all ingredients in a food processor, and process until smooth.

Lorrie Hulston Corvin,

Cooking Light

November 2004
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