Tangy Red-Pepper-And-Nut Dip

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1/4 cup vegetable oil

1/4 cup pine nuts

1/4 cup sliced almonds

1/2 cup walnuts

1/4 cup unsalted roasted pistachios

1/4 cup unsalted roasted cashews

3 medium red bell peppers (1 pound), cut into 2-inch pieces

1 medium sweet onion, coarsely chopped

1/3 cup toasted bread crumbs

1/2 cup extra-virgin olive oil


Cayenne pepper

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