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Roasted Red Pepper and Walnut DipMerry Christmas Wish

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.

Bell Pepper for Roasted Red Pepper and Walnut Dip


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

Recipe Directions

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.

Nutrition Information

Serving size: 1-tablespoon
Calories: 25; Fat: 2g; Cholesterol: 0mg; Sodium: 40mg

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