* Exported from MasterCook *
Vegan Walnut-Red Pepper Dip
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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12 ounces roasted red bell pepper -- (1 jar) well drained
1 cup fresh breadcrumbs -- preferably a whole-wheat baguette
1/4 cup walnut pieces
2 tablespoons extra-virgin olive oil
2 large garlic cloves -- finely chopped
1/2 teaspoon coarse salt -- or to taste
1/2 teaspoon ground cumin
freshly ground black pepper -- to taste
1 pinch cayenne pepper -- to taste (optional)
To serve: -- assorted raw vegetables, pita chips or bread sticks
In a food processor fitted with the knife blade, process all the ingredients, except the raw vegetables, until smooth. Serve at room temperature, accompanied with the raw vegetables. Dip can be covered and refrigerated up to 2 days before returning to room temperature and serving.
Makes 6 servings.
AuthorNote: Serve this versatile and delicious dip as a spread for crispy flatbread or toasted baguette rounds. It also makes a fabulous sauce for hot cooked pasta.
Source:
"Supermarket Vegan by Donna Klein, 2010."
S(Formatted by Chupa Babi):
"March 2010"
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Per Serving (excluding unknown items): 109 Calories; 8g Fat (61.9% calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 199mg Sodium. Exchanges: 1/2 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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