Middle Eastern · Lunch
Red Pepper Walnut Dip (Keto)
Roasted red pepper and toasted walnut dip thickened with cream cheese instead of bread, seasoned with garlic, cumin and chili flakes in the muhammara style. Served with olive oil drizzled over the top and cucumber spears alongside for scooping.
$3
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
432Calories
9.8gProtein
40gFat
13.2gCarbs
5.5gSugar
4.1gFiber
475mgSodium
44mgChol
11gSat Fat
410mgPotassium
62mgCalcium
1.9mgIron
0.2mcgVitamin B12
58mgVitamin C
vegetarian
gluten-free
low-carb
low-cholesterol
low-calorie
keto
Instructions
1
Prep
Drain the roasted red peppers on paper towel and pat dry. Mince the garlic clove and cut the cucumber into spears.
2
Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, shaking often, until they darken slightly and smell nutty.
3
Combine the toasted walnuts, roasted red peppers, cream cheese, garlic, olive oil, cumin, chili flakes, lemon juice, and salt in a food processor and blitz until mostly smooth.
4
Plate
Transfer the dip to a small plate, swirl the surface with a spoon, drizzle with olive oil, and arrange cucumber spears alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz366g walnuts
- 5.6 oz80g, about 1 medium jarred pepper roasted red peppers, drained
- 2.8 oz80g cream cheese
- 2 clove2 clove garlic
- 2 tbsp2 tbsp olive oil, plus extra for drizzling
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp chili flakes
- 1 tsp1 tsp lemon juice
- 1/4 tsp1/4 tsp salt
- 5.6 oz80g, about 1/3 medium cucumber cucumber
