Red Pepper Walnut Dip

2 points

Serve with toasted pita wedges or sourdough baguette slices.

3/4 cup walnuts, toasted
1/2 cup raisins
1/2 cup plain low-fat yogurt
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (12-ounce) bottle roasted red bell peppers, drained

Place all ingredients in a food processor, and process until smooth.

Yield: 12 servings (serving size: about 2 1/2 tablespoons of dip)

  • Calories: 75
  • Fat: 4.4
  • Fiber: 0.9

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