Keto Pink Pepper Dip

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4 pink peppers, roasted 

1⁄ 2 teaspoon floor cumin

1⁄ 2 cup walnuts, toasted

2 slices agency white bread, torn into items

2 tablespoons raspberry or balsamic vinegar

1 tablespoon olive oil

1⁄ 2 teaspoon salt

1⁄ 8 teaspoon floor pink pepper (cayenne)  toasted pita bread wedges


1. Minimize roasted peppers into giant items. In small skillet, toast cumin over low warmth, stirring continuously, till very aromatic, 1 to 2 minutes.

2. In meals processor with knife blade connected, course of walnuts till floor. Add roasted peppers, cumin, bread, vinegar, oil, salt, and floor pink pepper; puree till easy. Switch to bowl. If not serving immediately, cowl and refrigerate as much as 4 hours. Serve with toasted pita bread wedges. Makes about 2 cups.

Red pepper Dip, Ambreen Jabeen Shah, Easy keto, veg keto

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