Spicy Red Pepper and Walnut Dip
Spicy Red Pepper and Walnut Dip
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    Tomato paste and charred red peppers provide an ancho-spiced dip with layers of flavor in addition to cancer-fighting carotenoids; almonds and walnuts provide the smoky mixture with protein and unsaturated ("good") fat.

    Ingredients

    • 2 red bell peppers
    • 1 tablespoon sherry vinegar
    • 1 1/2 tablespoons finely chopped shallot
    • 1 tablespoon tomato paste
    • 1 garlic clove
    • 1/4 cup blanched almonds, toasted
    • 1/4 cup walnuts, toasted
    • 1 dried ancho chile
    • 1 whole-wheat baguette (9 ounces), cut into 1/4-inch-thick slices and toasted

    Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 159 % Daily Value *
    • Total Fat: 6 g 9.62%
    • Saturated Fat: 0 g 2.3%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 202 mg 8.44%
    • Calcium: 23 mg 2.29%
    • Potassium: 121 mg 3.46%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 10.36%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 22 g %
    • Dietary Fiber: 3 g 10.27%
    • Sugar: 1 g
    • Protein: 5 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 2 g
    • Vitamin A 12.42%
    • Vitamin C 1.46%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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