Romesco-Style Roasted Pepper Dip

Course : Dips
Serves: 10
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2 medium yellow bell peppers halved
2 medium red bell peppers -- halved
8 large garlic cloves unpeeled
12 pieces almonds
1 tablespoon olive oil
1 teaspoon sherry wine vinegar or- red wine vinegar
1 teaspoon cayenne pepper
1 package crudites
1 package toasted pita wedges

Preparation / Directions:

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.


Nutritional Information:

1022 Calories (kcal); 90g Total Fat; (74% calories from fat); 34g Protein; 36g Carbohydrate; 0mg Cholesterol; 19mg Sodium

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