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Chunky Vegetable and Walnut Dip
Chunky Vegetable and Walnut Dip
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To serve dip, cut pita bread into wedges and toast at 400°F about 7 to 8 minutes or until lightly browned. Delicious also served with bagel chips, bread sticks or crackers.

  • Servings: 3 cups
  • Prep Time: N/A
  • Cook Time: N/A
Vegetarian Quick
Ingredients

1/2 cup chopped California Walnuts

1 can chickpeas drained, rinsed and divided

6 tbsp low fat Italian dressing, divided

1 large carrot, cut into chunks

1 red pepper, cut into chunks

1 small clove garlic, minced

1/2 small red onion, cut into chunks

1/4 cup finely chopped parsley

Salt and pepper, to taste

Directions
  1. In a dry skillet over medium-high heat, cook walnuts until lightly toasted, about 1 to 2 minutes; set aside and reserve.
  2. In small food chopper or food processor, process half of chickpeas with half of dressing until smooth; transfer to medium bowl and reserve. Process carrot, red pepper, garlic and onion until finely chopped, but still chunky; stir into processed chickpeas.
  3. Add remaining whole chickpeas and dressing.
  4. Stir in parsley, toasted walnuts and season with salt and pepper.

Nutrition

  • Calories:
  • Total Fat: g
  • Saturated Fat: g
  • Monounsaturated Fat: g
  • Polyunsaturated Fat: g
  • Trans Fat: g
  • Cholesterol: mg
  • Sodium: mg
  • Total Carbohydrate: g
  • Dietary Fiber: g
  • Protein: g