Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 1 1/2 cups
Ingredients
1 small onion, chopped
2 large garlic cloves, sliced
1/4 cup olive oil
a 12-ounce jar roasted red peppers, rinsed and drained (about 1 3/4 cups)
1/2 cup walnuts, toasted and cooled
1/3 cup packed fresh basil leaves, washed well and spun dry
1 slice homemade-type sandwich bread, chopped
2 tablespoons fresh lemon juice
Accompaniment: toasted pita wedges
Preparation
In a skillet cook onion and garlic in oil over moderate heat, stirring, until softened. In a food processor blend remaining ingredients until nuts are chopped fine. With motor running, gradually add onion mixture and blend until incorporated. Season dip with salt. Serve dip with toasts.
