Red Pepper-Potato Dip with Crudités

Directions

Instructions Checklist

• Step 1

  Whirl garlic and almonds in a food processor until coarsely ground. Add peppers, oil, juice, and 1/4 cup water; whirl until the texture of salsa. Add cooked potato, salt, and pepper and pulse to blend, scraping bowl as needed. Serve with lettuce, jicama, and radishes.

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• Step 2

  Note: Nutritional analysis is per 1/3-cup serving of dip.

Nutrition Facts

Per Serving:

168 calories; calories from fat 59%; protein 3.2g; fat 11g; saturated fat 1.2g; carbohydrates 14g; fiber 4.6g; sodium 402mg.