Roasted Red Pepper and Walnut Dip/spread - BigOven 44508

Roasted Red Pepper and Walnut Dip/spread

Ready in 1 hour

Top-ranked recipe named "Roasted Red Pepper and Walnut Dip/spread"

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Try this Roasted Red Pepper and Walnut Dip/spread recipe, or contribute your own. "Pepper" and "Walnuts" are two tags used to describe Roasted Red Pepper and Walnut Dip/spread.


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2 ts Garlic; minced
3 tb Leafy Herb
3 lg Red Bell Peppers; (1 1/4
2 tb olive oil
2/3 c Walnut; chopped, lightly
Fresh Lemon Juice; <<OR>> White Balsamic Vinegar
3/4 c White Onion; Chopped
1 sl White Sandwich Bread; *

Original recipe makes 1



*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 on Feb 28, 1997.

Calories Per Serving: 852 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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