Candida Friendly Red Pepper Dip
Welcome a new fav Red Pepper Dip!
3 red peppers (roasted)
1 small red onion
¾ cup walnuts
1-2 garlic cloves
¼ cup olive oil
¼ tsp. cayenne pepper
1 tsp. chili pepper spice
¼ tsp. cumin
Juice of ½ lemon
Himalayan salt to taste
1. Roast the peppers for 12 minutes at 350 degrees F on a greased baking tray, turning approximately every 4 minutes. When finished and cooled, peel off the skin from the peppers and remove the seeds and stem. (I also roasted the garlic in the oven to have a nice rich garlic taste)
2. Chop and saute the onions for 3-5 minutes.
3. Now add all ingredients to the food processor. Mix until creamy.
4. Serve with our other fav (quinoa coconut crackers– see a previous post) or sliced vegetables for dipping.