Looking for an easy to make dip that packs both flavor and nutrients? You can’t go wrong with this appetizing snack. Red peppers offer potent levels of vitamin C while tasty walnuts work to reduce inflammation. This hot red dip goes great with carrots, radishes, celery or any other crunchy veggie. Try this recipe from the 10-Day Detox Diet Cookbook by functional medicine physician Mark Hyman, MD.

Ingredients

2 tablespoons extra-virgin olive oil
4 red bell peppers, seeded and cut into 1/2-inch-thick-strips
1/4 cup shelled walnuts
1/2 to 3/4 teaspoon crushed red pepper flakes
1/4 teaspoon sea salt

Preparation

Preheat the oven to 500°F. Line two rimmed baking sheets with aluminum foil and brush with the oil. Spread the bell peppers out on the sheets and roast until they are tender and browning at the edges, 17 to 20 minutes. Transfer the peppers to a food processor and process until smooth. Add the walnuts, crushed red pepper flakes, and salt and process again until smooth. Serve.

Store any leftover dip in airtight container in the refrigerator for up to five days.

Serves 8