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.