Use as dip or serve as a condiment with grilled vegetables.
2 tbsp cream cheese
5 oz walnuts, finely ground
1 red bell pepper, pureed (with skin)
2 tbsp flat parsley, finely chopped
1 garlic clove, pressed
1/4 tsp organic vegetable broth powder
1 pinch Cayenne pepper
salt and black pepper to taste
- In a small bowl beat cream cheese, finely ground walnuts, pureed bell pepper, and pressed garlic until well blended.
- Stir in instant broth, cayenne pepper, and parsley.
- Season to with salt and black pepper.
- Spoon into a small container. Cover and refrigerate at least 1 hour before serving.