Roasted Red Pepper and Walnut Dip/spread Recipe

Free Recipe Roasted Red Pepper and Walnut Dip/spread

Recipe Type: Free Recipes

Recipe Preparation: broil

Cooking Ingredients for Roasted Red Pepper and Walnut Dip/spread Recipe

3 lg Red Bell Peppers, (1 1/4
-pounds)
2 tb Olive Oil
3/4 c Chopped White Onion
2 ts Minced Garlic
2/3 c Walnut Pieces, lightly
-toasted
3 tb Your Favorite Leafy Herb,
-chopped
1 sl White Sandwich Bread*,
-crusts removed
Fresh Lemon Juice, <>
White Balsamic Vinegar
Salt And Freshly Ground
-Pepper

Roasted Red Pepper and Walnut Dip/spread Preparation

*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: 1 3/4 cup Air date: 02/23/9 Recipe by: JOHN ASH SHOW#JA9773 Posted to MC-Recipe Digest V1 #488 by Bill Spalding <billspa@icanect.net> on Feb 28, 1997.

Cooking Temperature:

Recipe Serves: 1

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