Sunday, November 30, 2008

Red Pepper-Walnut Dip

Here's another easy, make-ahead dip. Serve with pita wedges!

In a food processor or blender, simply combine 3/4 cup walnuts (toast them first in a skillet for a couple of minutes over medium heat), 1/2 cup raisins, 1/2 cup plain soy yogurt (such as Whole Soy), 1/4 tsp. salt, 1/8 tsp. ground red pepper and a 12-ounce can of bottled roasted red bell peppers (drained).

Process until smooth, and transfer to a bowl. 2 and a half tablespoons is 80 calories.

plain yogurt $0.99
bottled red bell peppers $5.99

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance