Directions:
- Preheat broiler.
- Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 20 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel peppers, and discard skins.
- Place 4 bell pepper halves, 3 tablespoons walnuts, breadcrumbs, and next 8 ingredients (through garlic) in a food processor, and process until smooth. Add remaining 2 bell pepper halves; pulse until coarsely chopped. Spoon dip into a bowl; stir in juice. Top with remaining 1 tablespoon walnuts. Serve with radishes, carrots, and lettuce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 293.64 Kcal (1229 kJ) | ||
| Calories from fat | 95.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.65g | 16% | |
|---|---|---|---|
| Sodium | 479.39mg | 20% | |
| Potassium | 1997.99mg | 43% | |
| Total Carbs | 29.35g | 10% | |
| Sugars | 5.96g | 24% | |
| Dietary Fiber | 11.94g | 48% | |
| Protein | 11.46g | 23% | |
| Vitamin C | 102.4mg | 171% | |
| Vitamin A | 1.8mg | 59% | |
| Iron | 35.4mg | 197% | |
| Calcium | 335.9mg | 34% | |
| Amount Per 100 g | |||
| Calories | 27.19 Kcal (114 kJ) | ||
| Calories from fat | 8.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.99g | 16% | |
|---|---|---|---|
| Sodium | 44.38mg | 20% | |
| Potassium | 184.98mg | 43% | |
| Total Carbs | 2.72g | 10% | |
| Sugars | 0.55g | 24% | |
| Dietary Fiber | 1.11g | 48% | |
| Protein | 1.06g | 23% | |
| Vitamin C | 9.5mg | 171% | |
| Vitamin A | 0.2mg | 59% | |
| Iron | 3.3mg | 197% | |
| Calcium | 31.1mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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