Roasted Pepper and Walnut Dip
1/2 Cup Walnuts
1/2 Teaspoon ground cumin
4 Medium red peppers, roasted and peeled
2 Slices firm white bread, torn
1 Tablespoon olive oil
2 Tablespoons raspberry vinegar
1/8 Teaspoon ground red pepper
1/2 Teaspoon salt.
Preheat oven to 350 oF. Spread walnuts in pie plate; bake 8 to 10 minutes, until toasted. In 1-quarter saucepan, toast cumin over low heat 1 to 2 minutes, until very fragrant.
In Cuisinart Food processor, blend walnuts until ground. Add peppers, cumin, and remaining ingredients; blend until smooth. Transfer to bowl. Cover and refrigerate if not serving right away, remove from refrigerator 1 hour before serving.