Hatch Guacamole-Walnut Dip

1. Prepare outdoor grill for direct grilling over medium-high heat. Place peppers on hot grill rack; cover and cook 8 minutes or until charred, turning every 2 minutes. Transfer peppers to large bowl; cover with plastic wrap and let stand 10 minutes. 

2. Remove skin from peppers. With small, sharp knife, cut lengthwise slit along 1 side of each pepper; remove seeds, membranes and stem. Coarsely chop peppers; transfer to food processor. Add guacamole, walnuts, sour cream, cilantro, lime juice, salt and black pepper to food processor; purée until smooth. Makes about 3 cups dip.

3. Serve dip garnished with cilantro, if desired.

Approximate nutritional values per serving (1/4 cup ): 122 Calories, 11g Fat, 2g Saturated Fat, 5mg Cholesterol, 252mg Sodium, 6g Carbohydrates, 3g Fiber, 1g Sugars, 0g Added Sugars, 3g Protein