Romesco-style roasted pepper dip
Pepper Dips Appetizers Low Fat Vegetarian
Last updated 10/4/2011 8:20:41 PM. Recipe ID 52754. Report a problem with this recipe.
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Title: Romesco-style roasted pepper dip
Categories: Dips, Appetizers, Low-fat, Vegetarian
Yield: 10 Servings
2 Yellow bell peppers
2 Red bell peppers; halved
8 lg Whole garlic cloves
1 tb Olive oil
1 ts Sherry wine vinegar
-OR- red wine vinegar
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.
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