Roasted red pepper and walnut dip/spread

1 Servings

Ingredients

Quantity Ingredient
3 larges Red Bell Peppers, (1 1/4 pounds)
2 tablespoons Olive Oil
¾ cup Chopped White Onion
2 teaspoons Minced Garlic
⅔ cup Walnut Pieces, lightly toasted
3 tablespoons Your Favorite Leafy Herb, chopped
1 slice White Sandwich Bread*, crusts removed
Fresh Lemon Juice, <<OR>>
White Balsamic Vinegar
Salt And Freshly Ground Pepper

Directions

*Homemade bread preferred.

Char the peppers over a gas flame or under a hot broiler until blackened all over. Place in a bowl, cover with plastic and allow to sweat for 10 minutes. Remove, scrape off charred skin (do not wash), remove and discard stems and seeds. Set aside. In a saute pan add the oil and saute the onion and garlic until soft but not brown. Add onion mixture, red peppers and remaining ingredients to a food processor and process until fairly smooth but still with a little texture. Season to taste with lemon juice, salt and pepper. Store covered in refrigerator up to 5 days.

Yield: 1¾ cup

Air date: 02/23/9

Recipe by: JOHN ASH SHOW#JA9773 Posted to MC-Recipe Digest V1 #488 by Bill Spalding <billspa@...> on Feb 28, 1997.

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