Roasted Red Pepper Dip
Instructions:
Fresh roasted red peppers are what make this dip special, so don’t substitute the ones that come in a jar. Roasting peppers is easy to do. If you’ve never done it, this is the perfect opportunity. Once you’ve tasted them, you’ll wonder why you waited so long. 4 red peppers, roasted 1â„2 teaspoon ground cumin 1â„2 cup walnuts, toasted 2 slices firm white bread, torn into pieces 2 tablespoons raspberry or balsamic vinegar 1 tablespoon olive oil 1â„2 teaspoon salt 1â„8 teaspoon ground red pepper (cayenne) toasted pita bread wedges
Makes about 2 cups. Prep: 45 minutes Appetizers
- Cut roasted peppers into large pieces. In small skillet, toast cumin over low heat, stirring constantly, until very fragrant, 1 to 2 minutes.
- In food processor with knife blade attached, process walnuts until ground. Add roasted peppers, cumin, bread, vinegar, oil, salt, and ground red pepper; puree until smooth. Transfer to bowl. If not serving right away, cover and refrigerate up to 4 hours. Serve with toasted pita bread wedges.