Roasted Red Pepper and Walnut Dip

Serves: Makes about 2 cups

INGREDIENTS:

• 4 medium sized red peppers
• 1/2 cup of walnuts
• 2 slices of firm white bread torn into pieces*
• 1 Tbsp. balsamic vinegar
• 1 Tbsp. olive oil
• 1/2 tsp. salt
• 1/2 tsp. cumin
• 1/8 tsp. cayene pepper

DIRECTIONS:

1. Cut peppers in half, seed and broil on foiled lined baking sheet skin side up.
2. Broil peppers until skin chars & blackens. Wrap in paper towels and place in a plastic bag until cool.*
3. Peel the skin off the peppers.
4. In a 350*F oven bake walnuts on a baking sheet 5 to 10 minutes.
5. Process the walnuts, red peppers, bread, vinegar, olive oil, cumin, salt and cayeene in a food processor.
6. Refrigerate.
7. Serve with pita chips, endive leaves or even raw veggies.

NOTES:

*You can use a day old piece of crusty baquette instead of white bread. * Some people wrap their roasted peppers in foil to cool. You can add black pepper as well.