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  • Roasted Red Pepper And Walnut Dip/Spread

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    Roasted Red Pepper And Walnut Dip/Spread
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 lrg Red bell peppers - (abt 1 1/4 lbs)
    • 2 Tbsp. Extra virgin olive oil
    • 3/4 c. Minced white onion
    • 2 tsp Chopped garlic
    • 2/3 c. Walnut pcs lightly toasted
    • 3 Tbsp. Minced basil
    •     (or possibly other favorite leafy herb such as cilantro)
    • 1 slc White sandwich bread (preferably homemade) crusts removed
    •     Fresh lemon juice or possibly white balsamic
    •     vinegar
    •     Salt to taste
    •     Freshly-grnd black pepper to taste

    Directions

    1. Char the peppers over a gas flame or possibly under a warm broiler till blackened all over. Place in a bowl, cover with plastic and allow to sweat for 10 min. Remove, scrape off charred skin (don't wash), remove and throw away stems and seeds. Set aside.
    2. In a saute/fry pan add in the oil and saute/fry the onion and garlic till soft but not brown. Add in onion mix, red peppers and remaining ingredients to a food processor and process till 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.
    3. This recipe yields 1 3/4 c..

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