Sun-Dried Tomato and Roasted Red Pepper Dip

Sun-Dried Tomato and Roasted Red Pepper Dip

5 stars (7) Rate this recipe

Preparation 15 MIN
Makes 1 ½ cups (375 ml)

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Ingredients
Preparation

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

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

Note

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.

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