Red pepper and pomegranate dip
Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Rating: 0.0 / 5
(0 votes)
Ingredients
Ingredients
- 3 medium red peppers
- 1/2 cup pomegranates
- 1/2 cup walnuts
- 1 tablespoon olive oil
- 1 dash salt
- 2 oz goat cheese
- 1 large french bread
Instructions
Pre-heat oven to broil. Place red bell peppers on cookie sheet. Broil for 15 minutes. Take out of oven and place in paper bag for around 5 minutes. Take out of bag and place peel the skin off the peppers. Take out the seeds and place in blender.
In hot skillet roast the walnuts for a few minutes. Then place in blender. Add the olive oil and salt. Blend until smooth.
Serve with french bread cut in slices.
Comments
This is a great dip with french bread.
Nutritional Information
| Nutrition Facts | |
|---|---|
| Serving Size 1 Red pepper and pomegranate dip Servings Per Batch 6 | |
| Amount Per Serving | |
| Calories189 | Calories from Fat 2 |
| % Daily Value * | |
| Total Fat 12g | 18% |
| Saturated Fat 3g | 14% |
| Monounsaturated Fat 4g | |
| Polyunsaturated Fat 4g | |
| Trans Fat 0g | |
| Cholesterol 8g | 2% |
| Sodium 159mg | 7% |
| Potassium 233mg | 7% |
| Total Carbohydrate 15g | 5% |
| Dietary Fiber 3g | 10% |
| Sugars 4g | |
| Protein 7g | 14% |
| Vitamin A | 40% |
| Vitamin C | 128% |
| Calcium | 5% |
| Iron | 1% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition Visualization
Macronutrient Breakdown
% Daily Value
Nutrition Facts (per serving)
| Calories | 189 kcal | 9% DV |
| Protein | 7.1g | 14% DV |
| Total Fat | 11.8g | 15% DV |
| Carbohydrates | 15.3g | 6% DV |
| Fiber | 2.6g | 9% DV |
| Sugar | 4.3g | 9% DV |
| Sodium | 138mg | 6% DV |
* Percent Daily Values are based on a 2000 calorie diet
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