Roasted Pepper and Walnut Dip


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½ Cup Walnuts ½ Teaspoon ground cumin 4 Medium red peppers, roasted and peeled 2 Slices firm white bread, torn 1 Tablespoon olive oil 2 Tablespoons raspberry vinegar ⅛ Teaspoon ground red pepper ½ Teaspoon salt.

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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.