Roasted capsicum and walnut dip
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Red capsicum; cut in quarters, | |
| ; deseeded | ||
| 185 | grams | Ricotta |
| 90 | grams | Walnuts |
| 1 | teaspoon | Horseradish cream |
| ½ | Lemon; juice of | |
| Salt and pepper to taste | ||
Directions
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.