Roasted Red Pepper Dip

Fresh roasted red peppers are what make this dip unique. Once you've tasted them, you’ll marvel why you waited so long.

4 red peppers, roasted

1⁄2 teaspoon roasted cumin powder

1⁄2 cup walnuts, toasted, grounded

2 slices firm white bread, torn into pieces

2 tablespoons raspberry or balsamic vinegar

1 tablespoon olive oil

1⁄2 teaspoon salt

1⁄8 teaspoon ground red pepper (cayenne)

  Cut roasted,peeled peppers into large pieces.

 In a food processor, puree all until smooth. Transfer to bowl. Sprinkle dried Herbs. If not serving

right away, cover and refrigerate up to 4 hours.

 Serve with Toasted Pita bread wedges.

This Yummy dip also goes well with Nachos, Monita, Khari Biscuits, Matthrees, Monaco, and Vegetable Crudites.

 Makes about 2 cups.

TIP: Directly roast Peppers on Fire by holding them with Tongs. Let them cool. Do away with the blackened peel with a sharp knife.

 Can also be roasted in an oven at 230 degree C for 10-15 minutes.
To lessen the spiciness, add 1-2 tsp Cream Cheese.