Roasted Red Pepper and Pecan Spread/Dip

INGREDIENTS
1 - 12 oz jar roasted red peppers, diced
1/4 c. sun dried tomatoes, packed in oil, drained and patted dry with paper towel
1/4 c. coarse whole wheat bread crumbs (for gluten free substitute almond meal)
1 c. pecans pieces, unsalted, roasted (do not char or burn)
1 clove garlic, minced
1 T. red wine or balsamic vinegar
1/2 t. ground cumin
1/4 t. ground paprika
1/4 t. salt
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1/4 c. extra virgin olive oil

DIRECTIONS
1. Into a food processor add each ingredient in order, excluding the olive oil. Pureé until smooth.
2. With the food processor running, add olive oil in a slow stream, blending until incorporated.

Yields 3 c.

Note: Can be made up to 2 days ahead and refrigerated. Bring to room temperature before serving. Goes well with crackers and raw vegetables.

Recipe obtain from Maria Hutkin.