Roasted Red Pepper, Almond, And Garlic Dip

Recipe Ingredients

1/2 cup	46g / 1.6oz	Whole natural almonds - (abt 3 oz) - toasted
1 cup	237ml	Drained roasted red peppers from jar
2 teaspoons	10ml	Red wine vinegar
1 teaspoon	5ml	Garlic clove - peeled (large)
2 tablespoons	30ml	Extra-virgin olive oil

Recipe Instructions

Very 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. Transfer to small bowl. (Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

This recipe yields about 1 1/4 cups.

Per tablespoon: calories, 36; total fat, 3 g; saturated fat, 0; cholesterol, 0.

Description:

"The Spanish sauce known as romesco is usually high in fat; this version contains less oil, but just as much flavor."

Source:
Bon Appetit, July 2003

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