Red Pepper-Walnut Dip

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

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Nutritional Information

Amount per serving
  • Calories: 75
  • Calories from fat: 53%
  • Fat: 4.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 3.1g
  • Protein: 2.1g
  • Carbohydrate: 7.9g
  • Fiber: 0.9g
  • Cholesterol: 1mg
  • Iron: 0.5mg
  • Sodium: 160mg
  • Calcium: 31mg

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

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