Roasted Red Pepper Dip

This healthy, Mediterranean-style dip is just 101 calories per serving.

roasted red pepper dip recipe
Mike Garten
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Cal/Serv: 101
Yields: 8 servings
Total Time: 0 hours 35 mins
Ingredients
3

red peppers, halved and seeded

2 tbsp.

olive oil, divided, plus more for serving

1/2 c.

walnuts

1 tbsp.

fresh lemon juice

1

clove garlic, pressed

1/2 tsp.

ground sumac

1/2 tsp.

salt

1/4 tsp.

cayenne

1/3 c.

fresh breadcrumbs

pomegranate molasses, for serving

walnuts, for serving

Directions
  1. Rub red peppers with 1 tbsp. oil and place, cut sides down, on foil-lined baking sheet. Broil until skin starts to blacken, 10 min. Immediately transfer to bowl; cover with plastic wrap and let sit until tender, 12 min. Remove skin.
  2. In food processor, pulse walnuts, lemon juice, remaining 1 tbsp. olive oil, garlic, sumac, salt, and cayenne to combine. Pulse in peppers until mostly smooth but still a bit chunky. Stir in fresh breadcrumbs.
  3. Serve drizzled with oil and pomegranate molasses and sprinkle with more walnuts if desired.

Nutrition per 1/8 dip: 101 cal, 2 g pro, 6 g carb, 1 g fiber, 2.5 g sugars (0 g added sugars), 8.5 g fat (1 g sat fat), 0 mg chol, 135 mg sodium

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