Nutty, creamy, and savory, this dip is irresistible with fresh hot crusty bread. Although you can substitute the walnuts for pine nuts and peanuts- the walnuts give this dip a satisfying chunky texture, and a more dense consistency. I chose to enjoy mine with Tani's bread See here. Careful!! You might find yourself polishing off a loaf by yourself!!
1 cup oil-drained sun dried tomatoes
4 tablespoons chopped roasted red peppers
1 cup crushed toasted walnuts
1 diced shallot
3 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
In a processor combine the walnuts, peppers, sun-dried tomatoes, and shallot. After the ingredients are combined well add the red wine vinegar and extra virgin olive oil. Pulse the mixture a few times, and serve.