Roasted Red Pepper-Walnut Dip
Serves
6
6
Ready in
10mins
10mins
Prep time
Cooking time
168 calories per serving
Walnuts, spices, and honey lend loads of flavor to this Middle Eastern-inspired spread, while toasted bread crumbs are the key to its not-too-thick, not-too-runny consistency.
Ingredients
- 1/4 cup walnuts
- 1/4 cup olive oil
- 1 tsp ground cumin
- 1/3 cup bread crumbs
- 1 (24 oz) jar roasted red peppers, drained
- 1 clove garlic
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- 1/2 tsp crushed red pepper
Steps
- In a 10-inch nonstick skillet, toast the walnuts on medium, stirring often. Transfer to a small bowl. Reduce heat to low. Add the oil, cumin, and bread crumbs. Cook 2 min., until golden brown, stirring often. Remove from heat and cool.
- Rinse the peppers and pat very dry with paper towels. In a food processor, pulse walnuts, garlic, honey, vinegar, and crushed red pepper until very finely chopped.
- To food processor, add bread crumb mixture and peppers. Pulse until well combined but not liquefied. Season with salt and pepper. Serve with flatbread or crackers.
Nutrition information
- Calories 168kcal 8%
- Fat 10.6g 16%
- Saturated fat 1.4g 7%
- Carbs 12.0g 4%
- Sodium 461mg 19%
- 7.5g sugar
- 0.5g fiber
- 1.2g protein
- 0mg cholesterol
Nutrition information
- Calories 168kcal 8%
- Fat 10.6g 16%
- Saturated fat 1.4g 7%
- Carbs 12.0g 4%
- Sodium 461mg 19%
- 7.5g sugar
- 0.5g fiber
- 1.2g protein
- 0mg cholesterol
