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    Roasted Red Pepper Dip

    Source of Recipe


    List of Ingredients

    2 cups roasted red peppers
    1/2 cup walnuts
    2 sliced firm (or slightly stale) white bread, cut into small cubes
    2 Tbsp red wine vinegar
    1 Tbsp extra virgin olive oil
    1/2 tsp cumin
    1/2 tsp salt
    1/2 tsp pepper

    You can roast the peppers yourself by placing cleaned, halved peppers under the broiler until they begin to blacken. Wipe skin off with a paper towel before they cool. However, it's OK to use the jarred variety.Toast walnuts for 5 -7 minutes in a 375 degree oven. They should begin to give up their oil.Place all ingredients into a food processor and puree until smooth. Cover and refrigerate for at least 1 hour before serving





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