Tangy roast pepper and walnut dip (recipe)

Tangy roast pepper and walnut dip (recipe)
Name	Tangy roast pepper & walnut dip
Ingredients	Ground cumin • Extra virgin olive oil • Walnut halves • Tomato paste • Garlic clove • Red wine vinegar • Fresh ground black pepper
Cooktime (in hours)	0.033333333
Preptime (in hours)	0.166666667
Totaltime (in hours)	0.2
Keto friendliness	Keto friendly
Calories	191.3
Fat	19.6
Protein	2.6
Carbohydrate	3.8
Fiber	1.5
Net carbohydrates	2.3
Sugar	0.7
Saturated fat	2.3
Cholesterol (mg)	0
Sodium	405.1
Servings	8
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Tangy roast pepper and walnut dip (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.

Tangy roast pepper and walnut dip (recipe) details

Recipe instructions

1. In a pan, heat the ground cumin and paprika in the olive oil until fragrant. Combine the rest of the ingredients in a food processor, then season with salt and pepper.
2. With the motor running, slowly pour in the spiced olive oil until incorporated.
3. Add a tbsp of water if it's too thick.
4. Scoop into a bowl and serve with freshly ground black pepper and paprika on top.
   
   Food tags
   Vegetable, Spanish, European, Kid Friendly, Savory,, Easy, Inexpensive

Tangy roast pepper and walnut dip (recipe) details

Time:
Prep Time in Hours and Mins:12M

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