Roasted Red Pepper, Almond and Garlic Dip
Yield: About 1 1/4 cups
The Spanish sauce known as romesco usually is high-fat. This version contains less oil but retains lots of flavor.
Very finely chop almonds in a food processor. Add roasted peppers, vinegar and garlic; process to a coarse purée. With the machine running, pour olive oil through the feed tube and process until purée thickens slightly. Season dip to taste with salt and pepper. Transfer to a small bowl.
Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.
Beer pairing: This dip pairs well with Pinkus Organic Hefeweizen (Germany).
To roast peppers, put whole peppers on a baking sheet lined with foil and roast in a 450˚ F oven, or broil, turning the peppers as each side browns, until they have darkened, even blackened, and collapsed. (A hot grill works great, too.)
Gather the corners of the foil and wrap up the peppers. Cool until you can handle them, about 15 minutes, then remove the blackened skin and seeds under running water. (You probably won't get all the skin off, which is ok.)
Per tablespoon: 40cal, 3.5g fat (0g sat), 0mg chol, 0mg sodium, 1g carb, 1g fiber, 1g protein
Source: Adapted from Bon Appétit
PCC Sound Consumer, September 2012