Plum, Roasted Green Pepper N Walnut Dip

A fine blend of ingredients, the plum-pepper-walnut dip is a sure-fire way to enjoy chips/nachos/tortillas/any flat bread or use them as a sandwich spread too ! Initially meant as pepper-walnut dip, plums joined the party when I realised that 2 of them in the fridge were looking at me excitedly for some action. The sweet & tart taste of the plum added its own punch to the dip. Loaded with the goodness of peppers & walnuts along with plums, the dip was enjoyed thoroughly by my folks !

The afternoon lunch was a pleasant affair with the dip & nachos, toasted bread with Watermelon Salsa (recipe soon) & a cup of hot Mixed Vegetable soup.

The dip has :-

• Plum - 2 - pitted 
• Green Peppers - 2 (large) - washed & slightly oiled
• Walnuts - a fistful
• Garlic- 2 to 3 - peeled & crushed slightly
• Cheese - 1 chiplet - grated
• Bread - 1 slice
• Chilli Flakes - 1 to 2 tbsp - to taste
• Olive Oil - 1 tbsp
• Salt N Pepper - season to taste

How:-

Roast the peppers over direct flame, and cook them till it is charred. Alternatively you can also grill them in an oven to get the desired effect. Dice them after removing the seeds and set aside. The smoky pepper gives a great taste to the dip. Meanwhile, in a pan add a hint of olive oil and roast the walnuts & crushed garlic till they sizzle to a golden brown. Toast the bread slice till crispy and crumble it. Now in a blender add the  plums,roasted & diced peppers, roasted walnuts & garlic, the toasted bread and the remaining ingredients and pulse them to a little coarse dip-like consistency. The dip will stay fresh if stored in an air-tight container and refrigerated for 2-3 days. But my bet is it will not stay for that long- the finger-licking good dip will vanish for sure !

Enjoy !
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