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Walnut Red Pepper Dip

Annabelle Breakey, Karen Shinto
Prep time 10 mins
Yield Makes 2 cups
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. Note: Nutritional analysis is per tbsp.