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19 Nov 2008 11:57
Romesco Dip
This roasted red pepper, bread and almond dip is similar to muhammara; all of the fat comes from healthy nuts and olive oil, and the toasted almonds and bread thickens the dip and adds depth to the flavor and body to the texture. It improves after a few days in the fridge, and makes a fantastic spread for sandwiches, wraps or pitas. It's also great thinned with a little water and served with cooked tail-on shrimp, for dipping.
1/4 cup sliced or slivered almonds, or half almonds and half pine nuts
1 clove garlic, peeled
2 thick slices French bread, toasted
2 red peppers, roasted
1 Tbsp. red wine, sherry or balsamic vinegar
1/2 tsp. paprika
pinch dried red pepper flakes
salt to taste
2-6 Tbsp. olive oil
Toast almonds and garlic in a small saucepan over medium heat for about 3 minutes, until the almonds are pale golden and fragrant. Transfer to a food processor. Tear the bread into chunks into the food processor. Pulse until the bread and nuts turn to crumbs.
Add the red peppers, vinegar, paprika, chili flakes and salt and whiz until well blended. With the motor running, slowly drizzle in the olive oil and process until the mixture has the consistency of thick mayonnaise, scraping down the sides of the bowl.
Serve with pitas, slices of crusty baguette, cooked tail-on shrimp, naan or veggies.
Makes about 1 cup.
Per tablespoon: 42 calories, 3 g total fat (0.4 g saturated fat, 2 g monounsaturated fat, 0.5 g polyunsaturated fat), 1 g protein, 3.4 g carbohydrate, 0 mg cholesterol, 0.6 g fiber. 61% calories from fat.
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