Recipes

Recipe: GETTING DIPPY WEEK: ROASTED RED PEPPER, ALMOND AND GARLIC DIP

You might be planning to have friends over to watch a little ball, depending on how things went with your bracket. Either way, who doesn't love a good dip? This week, we'll share recipes that'll make you the most famous dip master on the block. Today's comes from epicurious.com and was originally published in Bon Appetit magazine in July 2003.

INGREDIENTS

1/2 cup whole natural almonds (about 3 ounces), toasted

1 cup drained roasted red peppers from jar

2 teaspoons red wine vinegar

1 large garlic clove, peeled

2 tablespoons extra-virgin olive oil

DIRECTIONS

Very finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Season dip to taste with salt and pepper. Transfer to small bowl. (Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

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