Red Pepper Dip with Walnuts

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1 sm Onion; chopped
1/3 c Packed fresh basil leaves
1 sl Homemade-type sandwich
1/4 c olive oil
12 oz Roasted red peppers, about
1/2 c Walnuts, toasted and cooled
2 lg Garlic cloves, sliced
2 tb Lemon juice

Original recipe makes 1 Servings



In a skillet cook onion and garlic in oil over moderate heat, stirring, until softened. In a food processor blend remaining ingredients until nuts are chopped fine. With motor running, gradually add onion mixture and blend until incorporated. Season dip with salt. Serve dip with toasts. Notes: Yield: 1-1/2 cups. Per serving (excluding unknown items): 521 Calories; 54g Fat (91% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 550mg Sodium Posted to EAT-L Digest 10 Dec 96 Recipe by: Gourmet/July 1995 From: "McNamara, Kelly" Date: Wed, 11 Dec 1996 12:32:30 -0500

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