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Roasted Red Pepper and Almond Dip
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2005 Golden Whisk Awards
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Perfect for: Cocktail parties, casual gatherings.
Make and take: This spread is best if the flavors are allowed to blend, so whip it up an hour to 24 hours in advance and store in the refrigerator.
Made famous by: Katy Shrout of Atlanta, who found the recipe on www.epicurus.com. "My husband and I have served the spread at several parties, including a tapas New Year's party this year. As it's such a bright orange, we also served it in a black bowl at Halloween, " she said. "At New Year's, somebody scraped the bottom of the bowl with bread to finish it up."
Almonds and peppers? You're going to have to trust us on this one. The vinegar and garlic add a bit of bite to this flavorful, colorful and relatively low-fat dip. Serve it with toasted pita points, reduced-fat chips or cucumber slices for a healthy snack.
Hands on time: 5 minutes Total time: 5 minutes Serves:
Ingredients:
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1/2 cup (3 ounces) whole toasted or oil-roasted almonds
1 (12-ounce) jar roasted red peppers, drained, about 1 cup
2 teaspoons red wine vinegar
1 to 2 large garlic cloves
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
Instructions:
In a food processor, chop the almonds until very fine. Add peppers, vinegar and garlic; process until pureed, 5 to 10 seconds. Add olive oil and process until emulsified, about 5 seconds. Season to taste with salt and pepper.
Notes:
This spread is best if the flavors are allowed to blend, so whip it up an hour to 24 hours in advance and store in the refrigerator.
If you have leftovers, you can use it as a sandwich spread, Shrout says.
If you have leftovers, you can use it as a sandwich spread, Shrout says.
Nutrition:
Per tablespoon: 47 calories (percent of calories from fat, 72), 1 gram protein, 2 grams carbohydrates, 1 gram fiber, 4 grams fat (trace saturated fat), no cholesterol, 1 milligram sodium.
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