Name: Sun-Dried Tomato and Roasted Red Pepper Dip
Prep time: 15 min
Total time: 15 min
Yield: 1 ½ cups (375 ml)
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

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 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.

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Sun-Dried Tomato and Roasted Red Pepper Dip

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Mini Food Processor