Spicy Red Pepper and Walnut Dip

1. 1

   Preheat the oven to 350.

2. 2

   In a small mixing bowl, whisk lemon juice and vinegar.

3. 3

   Add bread cubes and toss to coat.

4. 4

   Meanwhile, spread walnuts in a pie plate and bake until JUST lightly toasted, about 4-5 minutes.

5. 5

   In a large skillet, heat 2 tablespoons of olive oil and add bell peppers, water, garlic and chile and season with salt.

6. 6

   Cover and cook on low setting, stirring occasionally, until peppers are tender, around 10 minutes.

7. 7

   Uncover and turn burner to high, cook, shaking the skillet, until all the liquid has evaporated,1 minute or so.

8. 8

   Discard dried chile.

9. 9

   Place the peppers in a food processor and let cool until warm.

10. 10

    Add soaked bread and pulse until it forms a thick paste.

11. 11

    Add 1/2 cup walnuts and pulse just until coarsely ground.

12. 12

    Transfer dip to a bowl and season with salt.

13. 13

    Stir in remaining toasted walnuts and drizzle with the remaining 2 tablespoons of olive oil and serve.

* Per serving · 4 servings · Values may vary.