| 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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