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.
How to Make It
Step 1
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.
Step 2
2
Note: Nutritional analysis is per tbsp.
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
Directions
Step 1
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.
Step 2
2
Note: Nutritional analysis is per tbsp.
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