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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)
- Article from:
- Knight Ridder/Tribune News Service
- Article date:
- August 20, 2001
- Author:
CopyrightCOPYRIGHT 2001 Knight-Ridder/Tribune News Service. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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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