Roasted red pepper dip recipe

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Vitamin C allows the body to quickly clear out cortisol, a primary stress hormone that increases sugars in the bloodstream. It just so happens that red peppers are the second highest plant source of vitamin C, containing almost 300 percent of our daily vitamin C intake. Mix all of that into a divine-tasting dip and you’ve got a superb snack!

  • Yield: 4 Servings

Ingredients

  • 1 cup (100 g) shelled walnuts
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • 1 jar (12 ounces, or 340 g) roasted red peppers, drained
  • 1 clove of garlic, minced
  • 2 tablespoons (28 ml) extra-virgin olive oil
  • 2 teaspoons lemon juice
How to Make It
  1. In a food processor, pulse the walnuts, paprika, onion powder, and salt until the walnuts are finely ground (like the consistency of hummus).
  2. Add the peppers, garlic, olive oil, and lemon juice and blend until completely smooth.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
Calories
250 kcal
Calories from Fat:
210.6 kcal
% Daily Value*
Total Fat
23.4 g
67%
Trans Fat
0.0 g
carbohydrates
8.9 g
7%
Dietary Fiber
4.3 g
11%
Protein
4 g
8%
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.
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