Roasted Red Pepper & Walnut Dip Recipe
You hardly get to see a good Roasted Red Pepper & Walnut Dip recipe, thank your stars for landing on this page. Roasted Red Pepper & Walnut Dip makes a yummy Side Dish. Serve your family this delectable Roasted Red Pepper & Walnut Dip today. They are gonna love it!
Ingredients
4 medium red peppers
1/2 cup walnuts
1/2 teaspoon ground cumin
2 slices firm white bread, torn
2 tablespoons raspberry vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon ground red pepper
Toasted pita triangles
Directions
Preheat broiler if manufacturer directs.
Line broiling pan with foil.
Broil peppers at closest position to source of heat, turning occasionally, 10 minutes or until charred and blistered all over.
Remove from broiler.
Wrap foil around peppers and allow to steam at room temperature 15 minutes or until cool enough to handle.
Meanwhile, turn oven control to 350°F.
Spread walnuts in metal baking pan and bake 8 to 10 minutes, until toasted.
In 1 quart saucepan, toast cumin over low heat 1 to 2 minutes, until very fragrant.
Remove peppers from foil.
Peel off skin; discard skin and seeds.
Cut peppers into large pieces.
In food processor with knife blade attached, blend walnuts until ground.
Add roasted peppers, cumin, bread, raspberry vinegar, olive oil, salt, and ground red pepper; blend until smooth.
Transfer to bowl.
Cover and refrigerate if not serving right away.
Remove from refrigerator 30 minutes before serving.
Line broiling pan with foil.
Broil peppers at closest position to source of heat, turning occasionally, 10 minutes or until charred and blistered all over.
Remove from broiler.
Wrap foil around peppers and allow to steam at room temperature 15 minutes or until cool enough to handle.
Meanwhile, turn oven control to 350°F.
Spread walnuts in metal baking pan and bake 8 to 10 minutes, until toasted.
In 1 quart saucepan, toast cumin over low heat 1 to 2 minutes, until very fragrant.
Remove peppers from foil.
Peel off skin; discard skin and seeds.
Cut peppers into large pieces.
In food processor with knife blade attached, blend walnuts until ground.
Add roasted peppers, cumin, bread, raspberry vinegar, olive oil, salt, and ground red pepper; blend until smooth.
Transfer to bowl.
Cover and refrigerate if not serving right away.
Remove from refrigerator 30 minutes before serving.
