, , , , , , ,

Roasted Red Pepper Dip2 large red bell peppers

1/2 cup walnuts, chopped

2 cloves garlic, minced

3 tablespoons olive oil

1/2 teaspoon salt

1. Preheat broiler.

2. Cut peppers lengthwise in half and remove seeds.  Place peppers, cut side down on a foil-lined baking sheet.  Broil for about 20 minutes, until charred.  Cool, remove and discard skins.  Cut peppers into wide strips.

3.  Combine peppers, walnuts, garlic, oil and salt in a food processor.  Process until blended.

Makes about 1 cup.

Serve with toasted whole wheat pita bread or lightly steamed asparagus, broccoli or other vegetables.  It also goes well with pasta or chicken, and can be used as a sandwich spread.