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.
Gazpacho is one of the great soups, made with fresh vegetables, served at the peak of their freshnes...
The beauty of Fluffernutter Ice Cream is the rich combination of sultry and alluring flavors that ap...
Luscious, creamy and seductive, this Banana Cream Pie has a sultry Mascarpone Whipped Cream topping ...
An ancient custom to celebrate Epiphany, the visitation of the three kings. Galette des Rois is a gr...