ROASTED RED PEPPER AND WALNUT DIP

2 red bell peppers, roasted* (or one 12-ounce jar of roasted red peppers, drained and blotted dry)
1 large clove garlic, peeled
1/2 cup walnuts, toasted if desired
1/2 cup tightly packed fresh basil leaves
1 slice white bread, crust removed, shredded into 6 or 8 pieces
1/4 teaspoon salt or to taste
FOR SERVING:
assortment of freshly cut vegetables
crackers or bread rounds

In a food processor or blender, place the peppers, garlic, walnuts, basil and bread. Process until the nuts are finely chopped and the mixture is smooth, scraping down the sides of the bowl once or twice as necessary.

Scrape the mixture into a small bowl. Stir in the salt. The dip can be made 2 or 3 hours before serving, just cover with plastic wrap and refrigerate until serving.

Let stand about 30 minutes before serving. Serve with an assortment of freshly cut vegetables, crackers or bread rounds.

*TO ROAST THE RED PEPPERS:
Preheat the broiler or grill. Broil the peppers until the skin is blackened on all sides. Remove and place in a bowl. Cover with plastic wrap and cool at least 15 minutes. Remove the skins, core and seed the peppers. Proceed with recipe.

Makes 1 1/2 cups
Adapted from source: Cool Kitchen by Lauren Chattman