ROASTED RED PEPPER, ALMOND, AND GARLIC DIP
From Bon Appétit, July 2003, Cooking for Health article. It says, "The Spanish sauce known as romesco is usually high in fat; this version contains less oil, but just as much flavor." Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. Nutrition info per serving: calories 36; total fat 3g; saturated fat 0; cholesterol 0.
Provided by mersaydees
Categories Nuts
Time 15m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Season dip to taste with salt and pepper. Serve in small bowl.
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Matt Esser
[email protected]I didn't have any roasted red peppers on hand, so I used sun-dried tomatoes instead. The dip was still very good, but it had a slightly different flavor.
Balikis Yusuff
[email protected]This dip is a bit too spicy for me, but it's still very good.
Ganga tmg
[email protected]I love this dip! It's so flavorful and versatile. I've used it as a dip for veggies, crackers, and even as a spread on sandwiches.
Merman hunster
[email protected]This recipe is so easy to follow and the dip is delicious. I will definitely be making it again.
Rodney Ross
[email protected]This dip was amazing! I made it for a party and it was a huge hit. Everyone loved it.