Dip is the way to go for potlucks. And for snacks. For lunch, appetizers… Well, you get the idea.
DH’s brother recently made us a delectable vegan dip and we are pleased to share. It’s a red pepper and walnut dip. The peppers aren’t spicy – this dip is almost sweet because the peppers are already roasted.
Hippie Dippy Red Pepper Dip from JM
15 oz jar of roasted red peppers, drained and seeds rinsed away
1 1/2 cups walnuts, shelled
1/2 cup whole wheat bread crumbs
1 Tbl. red wine vinegar
1 Tbl. lemon juice
1 tsp. cumin
1/2 tsp. dried basil
pinch salt and pepper, to taste
1/4 cup olive oil
Add all ingredients to a food processor. Pulse until smooth and combined, but don’t over mix, as walnuts may get too creamy. Serve at room temperature or cold. Great with crackers, tortilla chips, fresh veggies or as a sandwich spread. Will keep of three or four days in the fridge.