Recipe - Roasted Red Pepper And Walnut Dipspread

3 lg Red Bell Peppers, (1 1/4
pounds)
2 tablespoon Olive Oil
Three fourths cup Chopped White Onion
2 teaspoon Minced Garlic
2/3 cup Walnut Pieces, lightly
toasted
3 tablespoon Your Favorite Leafy Herb,
chopped
1 sl White Sandwich Bread*,
crusts removed
Fresh Lemon Juice, OR
White Balsamic Vinegar
Salt And Freshly Ground
Pepper

*Homemade bread preferred.

Char the peppers over a gas flame or under a hot broiler until blackened
all over. Place in a bowl, cover with plastic and allow to sweat for 10
minutes. Remove, scrape off charred skin (do not wash), remove and discard
stems and seeds. Set aside. In a saute pan add the oil and saute the onion
and garlic until soft but not brown. Add onion mixture, red peppers and
remaining ingredients to a food processor and process until fairly smooth
but still with a little texture. Season to taste with lemon juice, salt and
pepper. Store covered in refrigerator up to 5 days.

Yield: 1 Three fourths cup

Air date: 02/23/9

Recipe by: JOHN ASH SHOW#JA9773

Posted to MCRecipe Digest V1 #488 by Bill Spalding billspa@icanect.net
on Feb 28, 1997.