Roasted Red Pepper and Walnut Dip
Roasted Red Pepper and Walnut Dip
Yield: 1 cup
Prep time: 5 MinCook time: 5 MinTotal time: 10 Min
You can use it as a dip for veggies and crackers or straight into pasta. It's also keeps well in the fridge, freezes beautifully, use this one bowl, and it's ready in five minutes. Don't worry if you can't have walnuts the nut free version is absolutely delicious as well.
Ingredients
Make it Nut Free
Instructions
- In a food processor, process the garlic until minced.
- Add the walnuts, roasted red peppers, lemon juice, tahini, cum, red pepper flakes, salt and black pepper to taste and process until mostly smooth, scraping down the sides of the bowl if needed. Taste and adjust the seasonings, add more lemon juice, salt, black pepper, or red pepper flakes, if desired., until then flavours pop.
Notes
* Store in an airtight container in the fridge for up to three days.
*Add a squeeze of lemon juice and a sprinkle of salt to revive the flavors, if desired, to taste. Freeze in a freezer bag with extra air pressed out or in an airtight container for up to one month. Thaw overnight in the refrigerator or on the counter for a few hours.