Roasted Bell Pepper and Walnut Dip

Start your meal with this inexpensive and healthy appetizer recipe for roasted bell pepper and walnut dip.


| January/February 2010


Roasted Bell Pepper and Walnut Dip
Serves 6 to 8 

Loaded with antioxidants and healthy fats, Roasted Bell Pepper and Walnut Dip is a healthy start to your meal—and at only $1.25 per serving, it's also inexpensive!

To make dip:

3 large red bell peppers
1 slice day-old sourdough bread, cut into small pieces
2/3 cup walnut halves, coarsely chopped
1/2 teaspoon dried red pepper flakes
1 tablespoon sun-dried tomato paste
2 garlic cloves, chopped
2 teaspoons fresh lemon juice
1 tablespoon balsamic vinegar
2 teaspoons sugar
1 teaspoon ground cumin
2 tablespoons olive oil

To season, garnish and serve:

Salt and pepper to taste
Olive oil to drizzle
Chopped pistachios
Toasted flatbread, roughly torn





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