This quick and easy red pepper and walnut dip is good as an appetizer; like a pesto, it can be used as a spread on sandwiches, and also added to stews as a flavor enhancer.

To make the spread, first, day old bread is soaked with lemon juice and sherry vinegar. Make sure to cut off the crust of the bread.

Next, cut open the bell peppers, seed them, and slice them into long thin strips.

The bell peppers are sauteed over low heat, covered in a pan, with some oil, water, garlic, and 1 dried chile with some salt and pepper, stirring occasionally.

After the bell peppers are tender, about 10 minutes, the heat is turned up and the contents cooked until all the water has evaporated.

If you are not a fan of spiciness, you can discard the dried chile pepper at this point, otherwise transfer the contents of the pan into a food processor and let cool. Once the content is room temperature, add the soaked bread pieces and process until a coarse paste forms.

Toasted walnut pieces are added to the processor and processed until coarsely ground.

Transfer the dip into a bowl and season with salt and pepper to taste. Serve with toasted pita or crusty bread.

Spicy Red Pepper and Walnut Dip