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    You are in: Home / Recipes / Roasted Red Pepper and Walnut Dip Recipe
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    Roasted Red Pepper and Walnut Dip

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    45 mins

    20 mins

    Paris D's Note:

    From http://www.marthastewart.com/345554/roasted-red-pepper-and-walnut-dip

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    Ingredients:

    Serves: 32

    Yield:

    Tablesp ...

    Units: US | Metric

    Directions:

    1. 1
      Roast peppers over a gas burner until blackened all over, turning with tongs as each side is blistered. (Alternatively, place under a broiler.) Transfer to a bowl, and cover with plastic wrap; let stand about 15 minutes. Peel, and discard skins, stems, and seeds. Set peppers aside.
    2. 2
      Toast pita bread until crisp and golden. Break into 2-inch pieces; place in a bowl, and cover with the water. Soak until soft, about 10 minutes. Transfer to a sieve, and drain well, pressing out excess water. Set aside.
    3. 3
      Combine garlic and walnut pieces in the bowl of a food processor; process until fine crumbs form, about 10 seconds. Add paprika, cumin, and reserved peppers and pita bread; process until smooth, about 10 seconds. Add vinegar, lemon juice, oil, and salt, and season with black pepper. Pulse until combined.
    4. 4
      Transfer to a serving bowl; cover with plastic wrap. Refrigerate at least 1 hour or overnight. Before serving, bring to room temperature. Drizzle with oil; sprinkle with walnuts or paprika, as desired.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Red Pepper and Walnut Dip

    Serving Size: 1 (25 g)

    Servings Per Recipe: 32

    Amount Per Serving
    % Daily Value
    Calories 33.9
     
    Calories from Fat 24
    70%
    Total Fat 2.6 g
    4%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 62.5 mg
    2%
    Total Carbohydrate 2.1 g
    0%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.6 g
    2%
    Protein 0.8 g
    1%

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