Recipe - Red Pepper Dip With Walnuts

1 small Onion, chopped
2 lg Garlic cloves, cut or sliced up
One fourth cup Olive oil
12 ounce Roasted red peppers, about
1Three fourths cups
One half cup Walnuts, toasted and cooled
1/3 cup Packed fresh basil leaves
1 sl Homemadetype sandwich
bread, chopped
2 tablespoon Lemon juice

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: 1One half cups.
Per serving (excluding unknown items): 521 Calories; 54g Fat (91% calories
from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 550mg Sodium

Posted to EATL Digest 10 Dec 96

Recipe by: Gourmet/July 1995

From: "McNamara, Kelly" kmcnamara@LIGGETT.COM

Date: Wed, 11 Dec 1996 12:32:30 0500