Spicy, sultry and seductive, Roasted Red Pepper and Walnut Dip may also be served as a spread, though most effective as a dip for pita chips, celery or endive spears. Perfect when spread on toast for a sandwich or appetizer.
- 3 large red bell peppers (about 1 1/4 pounds)
- 2 Tablespoons olive oil
- 3/4 Cup chopped white onion
- 2 teaspoons minced garlic
- 2/3 Cup walnut pieces; lightly toasted
- 3 Tablespoons chopped basil (or other favorite leafy herb such as cilantro)
- 1 slice white sandwich bread (preferably homemade; crusts removed)
- fresh lemon juice or white Balsamic vinegar
- salt, to taste
- freshly-ground black pepper, to taste
- 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.
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