Red Pepper Dip

° Makes about 2 cups

This dip has a fresh, clean taste and is easy to make with jarred or canned roasted sweet peppers or pimentos. I add pecans for a somewhat unusual combination. The dip is a big hit at parties, served with bagel chips, Melba toast, freshly toasted bread, or Pita Cheese Toasts. It also makes a great pasta sauce (see Rigatoni with Red Pepper Sauce).

• 2 cloves garlic, peeled and crushed
• ½ large jalapeño pepper, seeded and chopped coarsely (1 tablespoon)
• 1 cup drained roasted sweet peppers or pimento peppers
• ⅓ cup pecan pieces
• ⅓ cup extra-virgin olive oil
• ¼ teaspoon salt

Place the garlic and jalapeño in a food processor and process for 10 to 15 seconds, until pureed. Add the remaining ingredients and process until the mixture is smooth. Transfer to a bowl and serve.

Roasted red peppers from a jar or can are the main ingredient in this delicious, piquant, easy-to-make dip.