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Annabelle Breakey, Karen Shinto Photo by: Annabelle Breakey, Karen Shinto

Walnut Red Pepper Dip

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.

Sunset DECEMBER 2007

  • Yield: Makes 2 cups
  • Prep time:10 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 59
  • Calories from fat: 85%
  • Protein: 1.1g
  • Fat: 5.5g
  • Saturated fat: 0.5g
  • Carbohydrate: 2.2g
  • Fiber: 0.4g
  • Sodium: 51mg
  • Cholesterol: 0.0mg
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Walnut Red Pepper Dip recipe

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