Roasted Red Pepper and Walnut Spread

19Aug09

PepperDip_final2 copy

While up in the Adirondacks with the fam this past weekend, we made a special birthday dinner–to celebrate all the August birthdays going on. Me, my Aunt Peggy, and Peanut. Yes the dog. She will be three tomorrow. (Keep your eye out for some homemade doggie treats on here soon…)

I may have mentioned that the crew up at mom’s is a little food-centric. So we’re talking gourmet birthday feast, not just throw-some-burgers-on-the-grill. In fact, mom didn’t even own a grill until yesterday. (Seriously.) It was purchased to grill a whole duck. (Seriously.) See where I come from? They didn’t get charcoal briquettes either. No they got some kind of epicurean charred wood grill starting chunks of… something flammable. I don’t even know.

Anyway! Birthday feast! Mom thought it would be the perfect opportunity to try one of the menus from the August (July?) issue of Gourmet. And oh was she right! We made Cumin and Cayenne marinated beef kabobs, greek salad, carlic and oregano brushed grilled naan, feta and mint corn on the cob, and this dip. Oh my. This dip. This delicious, wonderful Roasted Red Pepper and Walnut spread. I made it the night before and everyone should be glad there was any left by dinner the next day. (I may or may not have stuck a big spoon in there earlier in the day though… sorry mom!) The best part about this recipe? We made it in the blender. (Yep. No food processors up there in the rustics.) Try this next time you head to a party or potluck. Or a football party this fall! You won’t be sorry. And the guys won’t miss the re-fried bean dip, promise.

Roasted Red Pepper and Walnut Spread (from Gourmet magazine)
14 oz Roasted Red Peppers jarred in water, drained
1 cup course Breadcrumbs (slice a baguette, toast, and crumble)
1 cup Walnuts (toast in the oven or in a pan on the stove top)
1 Tbsp Red Wine Vinegar
1/2 tsp Cumin
1/8 tsp Cayenne
1/4 cup Olive Oil (good stuff)

Throw everything except oil in a blender or food processor, and start blending. Add the oil as the blades are going. Serve with toast, grilled pita or naan, chips, or just a big ole spoon!

I wish I had taken pictures of the rest of the feast to show you all… but unfortunately it was just too good smelling and too mouthwateringly tasty and it was eaten before I had the chance! I’ll just have to make everything again…

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3 Responses to “Roasted Red Pepper and Walnut Spread”

  1. Love this! I have soooo much basil on my plants i’m always looking to jazz it up!
    I know it’s super duper easy… but the biggest hit that I always bring to parties is a cream-cheese pesto mold!
    SO EASY! 🙂 this would be delish with a few different pesto’s layered in there. YUM!
    http://petitechef.wordpress.com/2009/08/03/pesto-cream-cheese-spread/

  2. Now this is what I need for this weekend!It looks so good!I’d love to guide our readers to your site if you won’t mind.Just add your choice of foodista widget to this post and it’s all set, Thanks!


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