Prep Time: 15 minutes

Cook Time:

Yields: 1 cup

Description[edit | edit source]

Zesty and light, this is a great alternative to reaching for the standard dip sold in the grocery store. Serve with crackers or low-fat potato chips.

Ingredients[edit | edit source]

  • 1/4 cup drained oil-packed sun-dried tomatoes
  • 2 tablespoon (1 ounce) chopped drained bottled roasted red peppers
  • 1/2 cup walnuts (1 3/4 oz), toasted
  • 1 teaspoon finely chopped shallot
  • 1 1/2 tablespoons red-wine vinegar
  • 2 tablespoons water
  • 1/4 cup olive oil

Directions[edit | edit source]

1. Place all ingredients except oil in a food processor and purée.

2. With motor running, all oil in a slow stream and blend until incorporated.

3. Season with salt and allow to chill for 10-15 minutes before serving.

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