Roasted Veggie Walnut Dip
Rate this recipe!
| Servings |
|
Ingredients
Fresh Vegetables
- 2 large red bell pepper[s]
- 1 small onion[s]
Fresh Herbs - Spices
- 2 to 4 cloves garlic
Nuts - Seeds
- 1 cup raw walnuts or walnut pieces or use raw pecans or cashews or slivered almonds
Oils
- 1 tablespoon avocado oil or extra virgin olive oil
Optional Garnish
- crushed red pepper flakes
- smoked or sweet paprika
Ingredients
Fresh Vegetables
Fresh Herbs - Spices
Nuts - Seeds
Oils
Optional Garnish
|
Rate this recipe!
|
Instructions
- Preheat oven to 550 degrees on roast setting.
- Wash all vegetables and garlic. Quarter bell peppers. Remove stems, seeds, and membranes and discard. Peel onion and slice off ends and discard. Cut onion into thick slices. Peel garlic cloves.
- Arrange vegetables and garlic in a single layer on a parchment lined baking sheet.
- Roast 10 to 20 minutes, turning vegetables and garlic over once during roasting. Note - garlic cloves will roast more quickly. Carefully remove garlic and vegetables with tongs when tender and browned around the edges.
- Cool bell pepper quarters, peel, and discard skin. Add to the bowl of a food processor along with roasted garlic and onion, walnuts or other nuts of choice, and oil oil of choice. Blend until smooth and creamy. If dip is too thick to blend, add a bit of water. Add salt and pepper, to taste.
- Optional Garnish - sprinkle with a bit of crushed red pepper flakes. For milder flavor garnish with smoked or sweet paprika in place of crushed red pepper flakes.
- Serve dip with fresh cut vegetables of choice.
Recipe Notes
Nutrition label coming soon!
Share this Recipe
Leave a Reply