How To Make Tangy Roast Pepper & Walnut Dip
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 red bell peppers
- 1 cup walnuts
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
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Preheat the oven to 400°F (200°C).
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Cut the red bell peppers in half, remove the seeds and place them on a baking sheet.
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Roast the peppers in the preheated oven for 20-25 minutes, or until the skins are charred and blistered.
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Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let the peppers cool for 10 minutes.
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Once cooled, peel off the charred skins from the peppers and discard.
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In a food processor, combine the roasted peppers, walnuts, minced garlic, olive oil, lemon juice, paprika, salt, and pepper.
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Process the mixture until smooth and creamy.
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Taste and adjust the seasoning if needed.
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Transfer the dip to a serving bowl and refrigerate for at least 1 hour to let the flavors meld.
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Serve the tangy roast pepper & walnut dip with your favorite chips, crackers, or vegetables. Enjoy!
Nutrition
- Calories : 180kcal
- Total Fat : 16g
- Saturated Fat : 2g
- Sodium : 3mg
- Total Carbohydrates : 7g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 4g
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