Name: Red Pepper Dip with Walnuts
Yield: Makes about 1 1/2 cups
Ingredients: 1 small onion, chopped; 2 large garlic cloves, sliced; 1/4 cup olive oil; a 12-ounce jar roasted red peppers, rinsed and drained (about 1 3/4 cups); 1/2 cup walnuts, toasted and cooled; 1/3 cup packed fresh basil leaves, washed well and spun dry; 1 slice homemade-type sandwich bread, chopped; 2 tablespoons fresh lemon juice; Accompaniment: toasted pita wedges

Can be prepared in 45 minutes or less.

Recipe information

Yield
Makes about 1 1/2 cups

Ingredients

1 small onion, chopped

2 large garlic cloves, sliced

1/4 cup olive oil

a 12-ounce jar roasted red peppers, rinsed and drained (about 1 3/4 cups)

1/2 cup walnuts, toasted and cooled

1/3 cup packed fresh basil leaves, washed well and spun dry

1 slice homemade-type sandwich bread, chopped

2 tablespoons fresh lemon juice

Accompaniment: toasted pita wedges

Preparation

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.