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Photo: Lee Harrelson; Styling: Mindi Shapiro Photo by: Photo: Lee Harrelson; Styling: Mindi Shapiro

Red Pepper-Walnut Dip

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.

Cooking Light NOVEMBER 2004

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

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.

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
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Red Pepper-Walnut Dip recipe

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