Wednesday, December 12, 2007

Walnut Red Pepper Dip

Prep Time: 10 minutes.

2 cups shelled walnuts
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon salt
1 jar (12 oz.) roasted red peppers, drained
1 garlic clove, minced
2 tablespoons olive oil
2 teaspoons lemon juice

In a food processor, pulse walnuts, cumin, sugar, and salt until walnuts are finely ground. Add peppers, garlic, olive oil, and lemon juice. Whirl until smooth.

Note: Nutritional analysis is per tbsp.

Yield: Makes 2 cups

CALORIES 59 (85% from fat); FAT 5.5g (sat 0.5g); PROTEIN 1.1g; CHOLESTEROL 0.0mg;SODIUM 51mg; FIBER 0.4g; CARBOHYDRATE 2.2g

Sunset, DECEMBER 2007

No comments: