Burrito Dip

By Frederic Patenaude

1 cup walnuts 1/2 lemon, juice of 2 tsp. chili powder (organic) 2 Tsb. chopped onion 1 large red bell pepper, diced 1/2 cup sun-dried tomatoes, soaked and diced

Instructions: Mix all of the ingredients in your food processor. First, liquefy the walnuts and lemon juice, then add the other ingredients, and keep on mixing in your food processor, but without blending. Serve inside green lettuce leaves.

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