Sun-Dried Tomato and Roasted Red Pepper Dip

  • Preparation 15 MIN
  • Makes 1 ½ cups (375 ml)



  1. In a food processor, chop the nuts, tomatoes and garlic with the lemon juice.
  2. Add the peppers and pulse for a few seconds or until the peppers are almost puréed. Season with salt and pepper.
  3. Serve with toasted baguette and/or raw vegetables.


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.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 60 ml (1/4 cup)

Content % Daily Value
Calories 55  
Total Fat 4 g  
Saturated Fat 0 g  
Sodium (salt) 40 mg  
Carbohydrates 5 g  
Fibre 1 g  
Protein 1 g