Ingredients for Red Pepper Walnut Dip
- 1/2 cup walnuts
- 0 raisins
- 0 plain low fat yogurt
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- 2 (7 ounce) jars roasted red peppers, drained
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 clove garlic
- 1/4 cup chopped red onion
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 1-2 tablespoons water, as needed
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How to Make Red Pepper Walnut Dip
- Roast the red peppers: Preheat your oven to 400°F (200°C). Halve the red peppers, remove seeds and membranes, and place cut-side down on a baking sheet. Roast for 20-25 minutes, or until the skin is blackened and blistered.
- While peppers roast, toast walnuts: In a dry skillet over medium heat, toast the walnuts for 5-7 minutes, stirring frequently, until fragrant and lightly browned.
- Prepare remaining ingredients: Roughly chop the garlic and red onion.
- Combine in food processor: Add the roasted red peppers (once cooled slightly), toasted walnuts, garlic, red onion, olive oil, lemon juice, and spices to a food processor.
- Blend until smooth: Process until the dip is completely smooth and creamy, scraping down the sides as needed. Add a tablespoon or two of water if necessary to reach desired consistency.
- Taste and adjust: Taste and adjust seasoning as needed, adding more lemon juice, salt, or spices to your preference.
- Serve and enjoy: Transfer the dip to a serving bowl and garnish with extra walnuts or a drizzle of olive oil. Serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
148 g
Sugar
143g
Fat
22g
Carbs
20g
