I love this dip, it is so easy and it tastes good with everything! I especially love it with carrot sticks; however veggies like celery, radishes, cucumbers, peppers, etc. are also great. And don't forget pita, pita chips or crackers...you get the idea.

Makes about 3/4 cup of dip

1 red pepper, roasted or a 7-ounce jar of roasted red peppers, drained
1/2 cup walnuts or pecans, roasted
1 garlic clove, minced (I use roasted garlic but raw is fine)
2 teaspoons of olive oil
1 teaspoon of onion powder

Preheat the oven to 400 degrees F. Place the clean pepper on baking sheet. Roast, turning occasionally until the skins are charred and the pepper collapses. (Skip this step of you are using the jarred peppers).

Once the skins are charred, place the pepper in a Ziploc bag to allow to sweat, for 10 minutes minimum. You can let it sit much longer if you want and then you probably won't burn your fingers like I do. Peel the charred skins from the pepper and then remove seeds and set aside.

Preheat oven to 350 degree F. Roast nuts on a baking sheet for about 10 minutes, stirring frequently.

Put everything in food processor and puree, scrape sides occasionally to make sure everything is blended. Add more olive oil if it is too thick. Taste and add more salt or onion powder if needed.
Now throw some dip in a little mason jar, along with some carrot sticks, store in the refrigerator and you have a quick grab-and-go snack for tomorrow...