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Name: Roasted Red Pepper and Walnut Dip/spread
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 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 > White Balsamic Vinegar; 3/4 c White Onion Chopped; 1 sl White Sandwich Bread *; Salt

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INGREDIENTS

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 ; *
Salt

Servings

INSTRUCTIONS

*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.

NOTES

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Roasted Red Pepper and Walnut Dip/spread

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 *
 Salt

*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 <billspa@icanect.net>  on Feb 28, 1997.

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Nutrition

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Serving Size: 1 Serving (729g)
Recipe Makes: 1

Calories: 852
Calories from Fat: 541 (63%)

Amt Per Serving		% DV

	Total Fat 60.2g	80 %
	Saturated Fat 6.1g	31 %
	Monounsaturated Fat 12.1g
	Polyunsanturated Fat 38.3g
Cholesterol 0mg		0 %
Sodium 217.7mg		8 %
Potassium 1607.2mg		42 %
Total Carbohydrate 67.4g		20 %
	Dietary Fiber 18.5g	74 %
	Sugars, other 48.9g
Protein 20.5g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 852

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