Recipe - Roasted Capsicum And Walnut Dip

2 Red capsicum; cut in
quarters,
; deseeded
185 g Ricotta
90 g Walnuts
1 teaspoon Horseradish cream
One half Lemon; juice of
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:
One half Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 8
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.