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Roasted Red Pepper Dip

  • 1 tsp Ground Cumin
  • 1 jar Whole Red Peppers, drained
  • 1 cup Walnut Pieces, toasted
  • 4 slices Canadian White Bread, torn into pieces
  • ¼ cup Apple Cider Vinegar
  • 2 tbsp Olive Oil
  • 1 tsp salt
  • ¼ tsp Cayenne Pepper (or more to taste)

Toast cumin over low heat 1-2 minutes until very fragrant. Grind walnuts in food processor. Add all other ingredients to processor and process until smooth.

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