Red pepper dip with walnuts
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion, chopped |
| 2 | larges | Garlic cloves, sliced |
| ¼ | cup | Olive oil |
| 12 | ounces | Roasted red peppers, about 1-3/4 cups |
| ½ | cup | Walnuts, toasted and cooled |
| ⅓ | cup | Packed fresh basil leaves |
| 1 | slice | Homemade-type sandwich bread, chopped |
| 2 | tablespoons | Lemon juice |
Directions
In a skillet cook onion and garlic in oil over moderate heat, stirring, until softened. In a food processor blend remaining ingredients until nuts are chopped fine. With motor running, gradually add onion mixture and blend until incorporated. Season dip with salt. Serve dip with toasts.
Notes: Yield: 1-½ cups.
Per serving (excluding unknown items): 521 Calories; 54g Fat (91% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 550mg Sodium Posted to EAT-L Digest 10 Dec 96 Recipe by: Gourmet/July 1995
From: "McNamara, Kelly" <kmcnamara@...> Date: Wed, 11 Dec 1996 12:32:30 -0500