Red Rock Dip

1 small onion, chopped
2 large cloves garlic, sliced
1/4 c. olive oil
1-12 oz, jar roasted red peppers, rinsed, drained
1/3 c. basil leaves
1 slice homemade-type bread
2 T. lemon juice
1/2 c. toasted walnuts
Salt to taste

Saute onion and garlic in the olive oil in a skillet over medium heat until tender.

Combine the peppers, basil, bread, lemon juice, and walnuts in a food processor and process until the walnuts are finely chopped. Add the onion mixture gradually, processing constantly. Season with salt.

Spoon into a serving dish and serve with toasted pita wedges or wheat thins.

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