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Roasted Red Pepper-Walnut Dip
Ingredients
  • 1 cup walnuts, toasted*
  • 16oz jar roasted red peppers, drained of liquid
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon fresh lemon juice
  • 1 garlic clove, roughly chopped (or ¼ tsp garlic powder)
  • 1 tsp ground cumin
  • ½ tsp kosher salt
  • Optional dash of cayenne for heat
  •  
  • note: To toast your walnuts, bake in the oven at 350°F for about 6 to 9 minutes- keep an eye on them so they don’t burn!
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