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    You are in: Home / Recipes / Roasted Walnut and Sun-Dried Tomato Dip Recipe
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    Roasted Walnut and Sun-Dried Tomato Dip

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    coolaboola's Note:

    This is super-quick and super-easy! Roasting is a great way to enhance the natural flavour of nuts. Excellent with crudites or slices of toasted pitta bread. The quantities are very approximate. Vary to your taste.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to about 170 degrees C Put sundried tomatoes into a small bowl and cover with boiled water and leave to sit at least 15 minutes.
    2. 2
      Place walnuts in a roasting tin or other oven proof dish and place in oven for about 15 minutes.
    3. 3
      Drain water from sundried tomatoes (they should be a bit squishy having soaked up some of the water).
    4. 4
      Remove walnuts from the oven and allow to cool.
    5. 5
      Place soaked sundried tomatoes, walnuts and cream cheese into a blender and blend until smooth.
    6. 6
      Serve.

    Ratings & Reviews:

    • on October 17, 2004

      35

      This recipe has lots of potential! I had to add lime juice, red chili pepper powder, and salt to give it a little zing. It was too bland by itself. Seems like it could be "doctored up" in lots of ways (I was just improvising). Thanks Coolaboola--I look forward to more of your recipes!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Walnut and Sun-Dried Tomato Dip

    Serving Size: 1 (66 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 259.4
     
    Calories from Fat 207
    79%
    Total Fat 23.0 g
    35%
    Saturated Fat 9.9 g
    49%
    Cholesterol 45.8 mg
    15%
    Sodium 385.4 mg
    16%
    Total Carbohydrate 9.7 g
    3%
    Dietary Fiber 2.3 g
    9%
    Sugars 5.1 g
    20%
    Protein 6.8 g
    13%

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