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Roasted Red Pepper Dip

An unusual dip with Middle Eastern flavors. If you are not familiar with roasting peppers, this is the perfect time to learn how. Once you taste them, you'll wonder why you waited so long.

Prep: 45 minutes

4 red peppers, roasted

½ teaspoon ground cumin

½ cup walnuts, toasted

2 slices firm white bread, torn into pieces

2 tablespoons vinegar, preferably raspberry

1 tablespoon olive oil

½ teaspoon salt

1/8 teaspoon ground red pepper (cayenne) toasted pita bread wedges.

1. Cut roasted peppers into large pieces. In small skillet, toast cumin over low heat, stirring constantly, until very fragrant, 1 to 2 minutes.

2. In food processor with knife blade attached, process walnuts until ground. Add roasted peppers, cumin, bread, vinegar, oil, salt, and ground red pepper; puree until smooth. Transfer to bowl. If not serving right away, cover and refrigerate up to 4 hours. Serve with toasted pita bread wedges. Makes about 2 cups.

Each tablespoon: About 23 calories, 0g protein, 2g carbohydrate, 2g total fat (0g saturated), 0 mg cholesterol, 46 mg sodium.

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