Roasted Red Pepper Dip


4 red peppers, roasted
1⁄2 teaspoon ground cumin
1⁄2 cup walnuts, toasted
2 slices firm white bread, torn into pieces
2 tablespoons raspberry or balsamic vinegar
1 tablespoon olive oil
1⁄2 teaspoon salt
1⁄8 teaspoon ground red pepper (cayenne)
toasted pita bread wedges




1. Cut roasted peppers into large pieces. In small skillet, toast cumin over low heat, stirring constantly, until very fragrant, 1 to 2 minutes.
2. In food processor with knife blade attached, process walnuts until ground. Add roasted peppers, cumin, bread, vinegar, oil, salt, and ground red pepper; puree until smooth. Transfer to bowl. If not serving right away, cover and refrigerate up to 4 hours. Serve with toasted pita bread wedges. Makes about 2 cups.

Fresh roasted red peppers are what make this dip special, so don’t substitute the ones that come in a jar. Roasting peppers is easy to do. If you’ve never done it, this is the perfect opportunity. Once you’ve tasted them, you’ll wonder why you waited so long.

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