Exploits of a Vegan Wannabe

Happy Meatless Monday and eve of Fat Tuesday.

If you are preparing to celebrate Mardi-Gras, I have a dip for you to add to your party table. If you are preparing to celebrate Lent, I have a dip for you to add to your weekly vegetarian line up. Whatever you are preparing to celebrate, I have the dip for you to enjoy.

I am always looking for new things to dip into.  For me, foods are a vehicle for consuming dips. One of my favorite restaurants creates a roasted red pepper  walnut spread that they serve with warmed pita bread. It is sensational. I had not tried to make it until last weekend. I gave it a go and am really jazzed by how it turned out.  For ease of preparation and nutritional impact, I left the peppers and walnuts raw. I also sidelined the oil and salt. Why waste the fat and calories on processed oils where they aren’t necessary? The white beans, peppers and walnuts combine to create a smooth and creamy dip that is rich in flavor and healthful benefits.

Red Pepper Walnut Dip & Spread

by: S, Duquet

Ingredients

1 c raw walnuts

2 C chopped raw red bell pepper

1/4 C fresh lemon juice

2 tsp granulated garlic

2 tsp lemon pepper

1/2 tsp paprika

1/4 tsp crushed red pepper

Make It Happen

Put all ingredients in your food processor or blender and pulse until you reach your desired consistency. I left mine a bit more textured than a smooth hummus and it was a great dip and spread. It will also thicken slightly once chilled.

We enjoyed ours with pita chips, crackers and raw veggies. It will also make a phenomenal sandwich spread, bagel topper or pasta sauce. It is a great go-to snack for a busy afternoon.

Have a delicious day.

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