|Red Pepper & Walnut Spread with Bread|
Red Pepper Walnut Spread or Dip
Grind in food processor till powdery (but not till it turns into nut butter)½ cup walnuts
1/3 cup potato flakes
|Ground Walnuts & Potato Flakes|
1 12 oz jar roasted red pepper, drained *
2-3 Tablespoons lemon juice
1 teaspoon balsamic vinegar
1 1/2 Tablespoons Agave or Maple Syrup (Honey may be substituted- if you use it)
Dash Cayenne½ teaspoon Salt
¼ teaspoon Ground Cumin
1 teaspoon paprika
(Water may be added if too dry - a wee bit at a time - the texture should be similar to hummus when you're done)
May be served at room temperature or chilled. Delicious with Baguette slices, Crackers, or Crudites. Also a nice sandwich spread used with other fillings.
*Roasted Red Peppers can be a very pricey ingredient at the grocery, but at the dollar store, they're $1 a jar! It's okay to substitute Sweet Marinated Red Pepper - they taste the same in this recipe.
This is adapted from a Robin Robertson recipe. I substituted potato flakes for bread crumbs when preparing it for a gluten-free friend. I also find potato flakes more convenient, so even when I don't need it to be gluten-free, I make it this way. I also omitted oil, and tweaked the proportions a tiny bit.
This dip freezes well. You can make extra for a party before the day arrives, or make little lunchbox-sized portions for the freezer.