| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Appetizers | 1 | Servings | |
INGREDIENTS
| 1 | Onion, chopped | |
| 2 | 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 | Homemade-type sandwich | |
| bread chopped | ||
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1042
Calories From Fat: 811
Total Fat: 93.9g
Cholesterol: 0mg
Sodium: 30.4mg
Potassium: 1625.7mg
Carbohydrates: 50g
Fiber: 22g
Sugar: 5.7g
Protein: 18.3g