Roasted Red Pepper Dip with Walnuts
(Kozlenmis Kirmizi Biber Ezmesi)
4 red Bell peppers, roasted, peeled
3-4 garlic cloves, sliced
4 tbsp walnuts, crumbled
1/2 tsp cayenne pepper
Mix all the ingredients using a food processor until it is smooth. Arrange on a service bowl. Serve the Roasted Red Pepper Dip with toasted Turkish Pide slices as an appetizer.
Roasted Red Pepper:
Cut off the tops of the red peppers. Discard the seeds. Cut each pepper in half. Set the oven to broil (grill), and heat it up. Place the red peppers on an oven tray (inside facing down) and place in the oven. Roast them for about 15 minutes. Leave them in a paper or plastic bag for about 10 minutes to peel off the skin easily.
*Alternatively, you can barbecue it until softened. Just place the red peppers out side facing down on the barbecue.