ROASTED RED PEPPER DIP- CLEAN EATING
Makes about 3/4 cup of dip
1 red pepper, roasted or a 7-ounce jar of roasted red peppers, drained
1/2 cup walnuts or pecans, roasted
1 garlic clove, minced (I use roasted garlic but raw is fine)
2 teaspoons of olive oil
1 teaspoon of onion powder
Once the skins are charred, place the pepper in a Ziploc bag to allow to sweat, for 10 minutes minimum. You can let it sit much longer if you want and then you probably won't burn your fingers like I do. Peel the charred skins from the pepper and then remove seeds and set aside.
Preheat oven to 350 degree F. Roast nuts on a baking sheet for about 10 minutes, stirring frequently.
Put everything in food processor and puree, scrape sides occasionally to make sure everything is blended. Add more olive oil if it is too thick. Taste and add more salt or onion powder if needed.
Now throw some dip in a little mason jar, along with some carrot sticks...
store in the refrigerator and you have a quick grab-and-go snack for tomorrow...