Ingredients
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1 tablespoon fresh lemon juice
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2 teaspoons sherry wine vinegar
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1 cup stale white bread cubes, small, crustless
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3/4 cup chopped walnuts
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1/4 cup extra virgin olive oil
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2 tablespoons water
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3 large garlic cloves, smashed
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salt
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toasted pita bread, wedges for serving
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3 red bell peppers, cut into thin strips
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1 small dried red chili
Instructions
- Preheat the oven to 350°.
- In a small mixing bowl, whisk lemon juice and vinegar. Add bread cubes and toss to coat.
- Meanwhile, spread walnuts in a pie plate and bake until JUST lightly toasted, about 4-5 minutes.
- In a large skillet, heat 2 tablespoons of olive oil and add bell peppers, water, garlic and chile and season with salt. Cover and cook on low setting, stirring occasionally, until peppers are tender, around 10 minutes. Uncover and turn burner to high, cook, shaking the skillet, until all the liquid has evaporated,1 minute or so. Discard dried chile.
- Place the peppers in a food processor and let cool until warm. Add soaked bread and pulse until it forms a thick paste. Add 1/2 cup walnuts and pulse just until coarsely ground. Transfer dip to a bowl and season with salt. Stir in remaining toasted walnuts and drizzle with the remaining 2 tablespoons of olive oil and serve.