Spicy Roasted Red Pepper Dip

Campbell's Spicy Roasted Red Pepper Dip Recipe

Here's a deliciously different way to spice up your menu.  This easy-to-make dip gets great flavor from walnuts, lemon juice and honey, but the secret ingredient that adds great taste and texture is ground wheat crackers.  What fun!

At a glance

Prep

15 min.

Total

19 min.

Serves

24

Servings: about 2 tablespoons each

Grill: 4 min.

Made With

  • Pepperidge Farm® Harvest Wheat Distinctive Crackers

    Pepperidge Farm® Harvest Wheat Distinctive Crackers

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What You'll Need

15 Pepperidge Farm® Harvest Wheat Distinctive Crackers
1 jar (24 ounces) roasted red bell peppers, drained
1 1/2 cups walnuts
1 tablespoon lemon juice
1 tablespoon honey
3/4 teaspoon ground cumin
1 loaf sourdough bread, cut into 1-inch slices
1/4 cup olive oil

How to Make It

  • 1

    Place the crackers, peppers and walnuts into a food processor.  Cover and process until the mixture is finely chopped.  Add the lemon juice, honey and cumin and process until the mixture forms a paste.

  • 2

    Brush the bread slices with the oil.  Lightly oil rack and heat the grill to medium-high.  Grill the bread slices for 4 minutes or until lightly browned on both sides, turning the bread slices over once halfway through grilling.  Serve with the pepper mixture for dipping.

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  • Alternate Preparation: To broil the bread, heat the broiler.  Place the bread slices onto a baking sheet.  Broil 7 inches from the heat for 2 minutes or until the bread slices are lightly browned on both sides, turning the bread slices over once halfway through broiling.
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RID#27256

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