Walnut Red Pepper Dip

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.

Yield:

Makes 2 cups

Recipe from

Recipe Time

Prep: 10 Minutes

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

Ingredients

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

Preparation

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.

Note:

Lynn Lloyd, Santa Cruz, CA,

December 2007