Sun-Dried Tomato and Roasted Red Pepper Dip

Sun-Dried Tomato and Roasted Red Pepper Dip

  • Preparation 15 min
  • Makes 1 ½ cups (375 ml)
Featured in RICARDO Magazine (SPRING 2016)
  • Vegetarian
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Ingredients

    • ¼ cup (25 g) walnuts
    • ¼ cup (60 ml) oil-packed sun-dried tomatoes
    • 1 small clove garlic, chopped
    • 1 tbsp (15 ml) lemon juice
    • 2 roasted red bell peppers, seeds and skins removed (see note)
    • Salt and pepper

Preparation

Note from Ricardo

You can use store-bought roasted peppers for this recipe. Just make sure to rinse and drain them. Dip will keep for 3 to 5 days in the refrigerator.

Personal Note