Roasted capsicum and walnut dip

Yield: 1 servings

Measure Ingredient
2 \N Red capsicum; cut in quarters,
\N \N ; deseeded
185 grams Ricotta
90 grams Walnuts
1 teaspoon Horseradish cream
½ \N Lemon; juice of
\N \N Salt and pepper to taste

1. Place the capsicum on a grill tray and grill until the skins are blackened. Remove and place on a plate. When cool enough to handle, remove skins.

2. Place all ingredients in a food processor and process until smooth.

Spoon into serving bowl and serve with crackers.

Converted by MC_Buster.

Per serving: 552 Calories (kcal); 51g Total Fat; (75% calories from fat); 22g Protein; 14g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: ½ Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 8½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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