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Roasted Red Pepper Walnut Dip Recipe

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This recipe for Roasted Red Pepper Walnut Dip, by , is from The Wiersch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacey Empson
Added: Wednesday, December 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 medium red bell peppers (about 2 lbs.)
Butter, olive oil or cooking spray to saute onion
1 cup chopped onion
˝ cup chopped walnuts
1 T. ground cumin
1/8 tsp. ground red pepper
3 garlic cloves, minced
1 tsp. honey
˝ tsp. salt

Directions:
Directions:
Heat oven to broil. Cut the bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a ziploc plastic bag and seal. Let stand for 15 minutes. Peel skin off and place peppers in a food processor; process until smooth.

Heat, in a large non-stick skillet, a small amount of olive oil, butter or cooking spray over medium-high heat until hot. Add onion and next 4 ingredients (onion through garlic) and sauté 8 minutes. Stir in the bell pepper puree, salt and honey. Cook 5 minutes. Cool. Place entire mixture back in a food processor and process until smooth. Cover and chill. Serve at room temperature with pita wedges, tortilla chips or crackers.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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