| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Appetizers | 1 | Servings | |
INGREDIENTS
| 1 | sm | Onion, chopped |
| 2 | lg | Garlic cloves, sliced |
| 1/4 | c | Olive oil |
| 12 | oz | Roasted red peppers, about 1-3/4 cups |
| 1/2 | c | Walnuts, toasted and cooled |
| 1/3 | c | Packed fresh basil leaves |
| 1 | sl | Homemade-type sandwich bread, chopped |
| 2 | tb | Lemon juice |
INSTRUCTIONS
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" <kmcnamara@LIGGETT.COM> Date: Wed, 11 Dec 1996 12:32:30 -0500
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