Roasted Red Pepper Dip with Pecans

  • Yield: 7 servings
  • Prep: 10 mins
  • Cook: 0 mins


1-- garlic clove
2-- red or orange bell peppers, roasted
1/2cup toasted pecans
1tablespoon sherry vinegar or any kind of vinegar
1/2cup grated Parmigiano Reggiano cheese
3tablespoons extra-virgin olive oil (or enough to make dip creamy)


  1. Place garlic in food processor; pulse until chopped. Add remaining ingredients and process until creamy.
  2. Serve with shrimp cocktail, raw veggies, crackers or pita bread. Makes about 1 3/4 cups.

Nutritional Info *per serving

  • Calories 140
  • Fat 13g
  • Cholesterol 5mg
  • Sodium 90mg
  • Carbohydrate 3g
  • Protein 3g