Walnuts, sun-dried tomatoes and red peppers dip

Delicious combination of ingredients that give us a coarse red dip which can be served anytime along with toasted bread or bread sticks

Recipe of Argyro Barbarigou,
a prominent Head Cook
Check out her site Argiro for more delicious recipes

Ingredients (for 6 people):
1 tea-cup of walnuts
4 slices of stale bread, no crust
4 Florina red peppers (or red bell peppers), roasted and peeled
4 sun-dried tomatoes
4 cloves of garlic
1 tbsp of brown sugar
1 tbsp of petimezi (grapes molasses)
6 tbsp of olive oil
pinch of salt

Method:
Warm a non-stick frying pan on medium heat and add the walnuts. Roast for 5-6 minutes, until their aroma is released. Frequently shake the pan to turn them around so they won't get burned on one side. Take off the heat and leave aside to cool.

Put the bread slices in a blender. Add the walnuts and whiz until the ingredients are mashed.

Add the peppers, the garlic, the sun-dried tomatoes, the sugar, the grapes molasses, the salt and the oil. Whiz the ingredients until they are well blended and mashed

Transfer the dip in a bowl, cover with cling film and leave in the fridge until it is needed.