Article: Roasted Red Pepper and Walnut Dip; Creole Baked Goat Cheese; Simple Fruit Dip; Garlic and Artichoke Dip; Creamy Avocado Dip; Herbed Yogurt Dip; Green Goddess Dip; Cottage Tapenade; Red Pepper and Feta Dip; Garden Dip; Pesto Dip; Cheesy Zucchini Dip.(Knight Ridder Newspapers)

ROASTED RED PEPPER AND WALNUT DIP

2 red bell peppers, roasted (see cook's note), or one 12-ounce jar of roasted red peppers, drained and blotted dry

1 large clove garlic, peeled

{ cup walnuts, toasted if desired

{ cup tightly packed fresh basil leaves

1 slice white bread, crust removed, shredded into 6 or 8 pieces

\ teaspoon salt or to taste

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