Title: Romesco-style roasted pepper dip
 Categories: Dips, Appetizers, Low-fat, Vegetarian
      Yield: 10 Servings
 
      2    Yellow bell peppers
           -- halved
      2    Red bell peppers; halved
      8 lg Whole garlic cloves
           -- unpeeled
     12    Almonds
      1 tb Olive oil
      1 ts Sherry wine vinegar
           -OR- red wine vinegar
           Cayenne pepper
           Crudites
           Toasted pita wedges
 
  Preheat broiler.  Line heavy large baking sheet with foil. Arrange
  peppers cut side down in center of baking sheet; surround with
  garlic. Broil 6 inches from heat until peppers are blackened and
  garlic is tender, turning garlic often, about 12 minutes. Gather foil
  up around peppers and garlic; let stand until cool enough to handle,
  about 10 minutes. Working over bowl to catch any juices, peel and
  seed peppers; reserve juices. Keeping red and yellow peppers
  separate, cut into pieces; transfer to 2 separate bowls. Peel and
  chop garlic, discarding any hard pieces. Finely chop 6 almonds in
  processor.  Add yellow peppers, half of garlic, 1 teaspoon reserved
  pepper juice, 1/2 tablespoon oil, 1/2 teaspoon vinegar and pinch of
  cayenne and puree.  Season with salt and pepper. Transfer to small
  bowl. Using clean processor, repeat with remaining 6 almonds, red
  peppers, remaining garlic, 1 teaspoon pepper juice, 1/2 tablespoon
  olive oil, 1/2 teaspoon vinegar and pinch of cayenne.  Season with
  salt and pepper. (Can be made 6 hours ahead. Cover and chill purees
  separately. Bring to room temperature before serving.) Simultaneously
  spoon each puree into shallow bowl. Shake bowl gently, allowing
  purees to meet in center. Serve with crudites and pita wedges. Makes
  about 1-1/4 cup.