Red Pepper Dip

Packed with flavor and antioxidants, this recipe is a delicious way to incorporate vegetables and nuts into a dip.

1/2 c. walnuts

3 T. extra virgin olive oil

1/2 c. onion

4 lg. garlic cloves, coarsely chopped

1 12 oz. jar roasted red peppers packed in water, skins removed

1/2 c. fresh basil leaves, coarsely chopped

1 slice of bread, (crust removed and torn into 1 ” pieces)

2 T. lemon juice

Toast the walnuts in a medium skillet for 5 minutes over medium heat until golden and fragrant. Cool the walnuts, place in food processor, and pulse 5 times.

Heat the olive oil in the same skillet over medium heat. Add the onions and garlic, and cook until translucent, but not browed. Cool and add to food processor.

Add the remaining ingredients and process until the walnuts are very finely chopped and no large chunks remain. Scrape down the sides of the bowl as often as necessary to incorporate all of the ingredients.

Makes 10 servings (2T. each). Serve with raw vegetables and toasted pita wedges.

From Maggie’s book Good Food for Life: Planning, Preparing and Sharing