Roasted Red Pepper and Pecan Spread/Dip

 In a food processor, in the order listed below, add all ingredients except the olive oil:

1 - 12oz jar Roasted Red Peppers, drained

1/4 c. Sun Dried Tomatoes, packed in oil, drained, patted dry with paper towel

1/4 c. Course whole wheat bread crumbs (or for GF use almond meal

1 c. pecan pieces, unsalted, toasted

1 clove minced garlic

1 T. red wine vinegar or balsamic vinegar

1/2 t. ground cumin

1/4 t ground paprika

1/4 t salt

1/4 c. extra virgin olive oil

Puree until smooth. With motor running, add olive oil in a slow stream, blending until incorporated. 

Yields 3 cups

Note: Can be made up to 2 day ahead and chilled. Bring to room temp. before serving. Delicious served with crackers or vegetables.

Recipe by Angela Stanford, Holistic nutrition Advisor - www.vitalandwell.com