Spiced Roasted Red Bell Pepper Dip
Nobody will ever guess there are so many healthy goodies crammed into this delicous, creamy dip for veggies!
Servings: 4
Ingredients
- 1 3.5 oz pkg Yumbini Curried Turmeric Lentils and Rice
- 1 generous cup Roasted Red Bell Pepper, drained about one 12 oz jar
- 2 Green Onions white and green parts
- 3 Tbsp Olive Oil
- 1/4 cup Red Wine Vinegar
- 3/4 cup Walnuts
- 1/2 tsp Cumin, ground optional
- 1/2 tsp Paprika optional
- Salt and Pepper to taste (optional)
Instructions
- Prepare Yumbini Curried Turmeric Lentils and Rice using 3/4 cup water according to package directions. Set aside.
- Drain one 12 oz jar of roasted red bell pepper and place in blender or food processor.
- Wash and trim green onions and chop into chunks. Add to blender or food processor.
- Add olive oil and red wine vinegar to blender or food processor.
- Add walnuts to blender or food processor.
- Add cooked Yumbini Curried Turmeric Lentils and Rice to blender or food processor.
- Grind the entire mixture until smooth and creamy. Taste and adjust spices. Add spices, salt and pepper as desired and blend thoroughly.
- Chill in the refrigerator for at least one hour. Note: the flavors in this dip "bloom" (get stronger and blend together) over time. Serve with raw or lightly blanched (2-3 minutes in boiling water) vegetables. Makes 3 cups.
