Roasted Red Pepper and Walnut Dip
Wishing you a very Merry Christmas
Roasted Red Pepper and Walnut Dip - a very tasty red bell pepper dip to go with pita triangles. Seasoned with cumin, ground red pepper, flavored with raspberry vinegar.
2 slices firm white bread, torn
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
4 medium red bell peppers
1 tablespoon olive oil
2 tablespoons raspberry vinegar
1/2 teaspoon salt
Toasted pita triangles
1/2 cup walnuts
Preheat broiler if manufacturer directs. Line broiling pan with foil. Broil peppers at closest position to source of heat, turning occasionally, 10 minutes or until charred and blistered all over. Remove from broiler. Wrap foil around peppers and allow to steam at room temperature 15 minutes or until cool enough to handle.
Meanwhile, turn oven control to 350 degrees. Spread walnuts in metal baking pan and bake 8 to 10 minutes, until toasted. In 1-quart saucepan, toast cumin over low heat 1 to 2 minutes, until very fragrant.
Remove peppers from foil. Peel off skin; discard skin and seeds. Cut peppers into large pieces. In food processor with knife blade attached, blend walnuts until ground.
Add roasted peppers, cumin, bread, raspberry vinegar, olive oil, salt, and ground red pepper; blend until smooth. Transfer to bowl. Cover and refrigerate if not serving right away. Remove from refrigerator 30 minutes before serving.
Serve with toasted pita triangles.
Serving size: 1-tablespoon
Calories: 25; Fat: 2g; Cholesterol: 0mg; Sodium: 40mg
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By the latter part of the 19th century the celebration of Christmas grew wide spread. It was around this time that the modern Christmas tree was introduced in Britain.
Christmas 'Round the World: The table for Christmas Eve dinner in the Ukraine is set with two tablecloths: one for the ancestors of the family, the other for the living members. In pagan times, ancestors were believed to be benevolent spirits who, when shown respect, brought good fortune.