Roasted Red Pepper And Walnut Dip/spread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Import, New, Text | 1 | Servings |
INGREDIENTS
| 3 | Red Bell Peppers, 1 1/4 | |
| pounds | ||
| 2 | T | Olive Oil |
| 3/4 | c | Chopped White Onion |
| 2 | t | Minced Garlic |
| 2/3 | c | Walnut Pieces, lightly |
| toasted | ||
| 3 | T | Your Favorite Leafy Herb |
| chopped | ||
| 1 | White Sandwich Bread* | |
| crusts removed | ||
| Fresh Lemon Juice, <<OR>> | ||
| White Balsamic Vinegar | ||
| Salt And Freshly Ground | ||
| Pepper |
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 <billspa@icanect.net> on Feb 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 2059
Calories From Fat: 754
Total Fat: 88g
Cholesterol: 0mg
Sodium: 3767.1mg
Potassium: 1579.4mg
Carbohydrates: 261.4g
Fiber: 25.6g
Sugar: 17g
Protein: 71.1g