TANGY RED-PEPPER and NUT DIP

This is a classic Syrian nut dip called Muhammara. There are many different variations of this very healthy dip, but this one contains ingredients that are easily obtainable. It's a nice option for entertaining, but also tastes great for lunch. The leftover nuts can be used on breakfast cereal, pasta, fruits, veggies, or just for snacks.

MAKES 3 CUPS
30 minutes

1/4 cup vegetable oil
1/4 cup pine nuts
1/4 cup sliced almonds
1/2 cup walnuts
1/4 cup unsalted roasted pistachios
1/4 cup unsalted roasted cashews
3 medium red bell peppers (one pound) cut into 2" pieces
1 mediium sweet onion, coarsely chopped
1/3 cup toasted bread crumbs
1/2 cup olive oil
Salt
Cayenne pepper

In a small skillet, heat the vegetable oil. Add the pine nuts and almonds
and cook over moderately high heat, stirring until lightly golden. About
2 minutes. Using a slotted spoon, transfer the nuts to a plate.

Add the walnuts to the skillet and cook, stirring until toasted, about 3
minutes. Transfer the walnuts to a food processor and let cool
completely. Add the pistachios and cashews and pulse until the nuts
are finely chopped. Scrape the nuts into a bowl.

Add the bell peppers and onion to the food processor and pulse until
finely chopped. Transfer the pepper mixture to a fine-mesh sieve and
press to extract as much liquid as possible. I used a thin towel instead
of the sieve.

Add the mixture to the chopped nuts. Stir in the pine nuts, almonds,
bread crumbs and olive oil. Season with salt and cayenne.

Serve with warm pita or crackers.

Recipe from Food and Wine, May 2009
Original recipe by Anissa Helou's Syrian chef-friend Mohammed Antabli