ROASTED RED PEPPER ALMOND DIP
Provided by Catherine McCord
Categories Condiment/Spread Kid-Friendly Quick & Easy Almond Bell Pepper Weelicious
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- 1. Place the roughly chopped bread in the food processor and pulse for about 30 seconds to chop a little more finely.
- 2. Add the remaining ingredients to the food processor and pulse until smooth.
ROASTED RED PEPPERS WITH CHORIZO, MANCHEGO, AND ALMONDS (SPAIN)
Steps:
- Preheat the broiler.
- Put the peppers on a broiler pan and broil them until they are black on all sides. Remove them from the broiler, put them in a bowl and cover with plastic wrap. Let them sit for at least 15 minutes, then remove the plastic wrap and let them cool. Using your fingers scrape off all the black char from the outside of the peppers; use a paper towel if needed to assist with this. Remove the stem and seeds and cut the peppers into 1/2-inch wide strips.
- While the peppers are cooling, heat a small skillet over medium-high heat and coat the bottom with olive oil. Add the chorizo and cook until it is crispy on all sides. Remove from the pan to a cutting board and finely chop.
- In a small bowl, whisk together the vinegar, 2 to 3 tablespoons of olive oil, the garlic, and pimenton. Season with salt, to taste. In a large bowl toss together the roasted peppers, chorizo, almonds, arugula, and a little of the vinaigrette. Add the vinaigrette in stages to make sure the veggies are well coated but not overdressed. Taste to check the seasoning. Arrange on a pretty serving dish and sprinkle with shaved manchego and scallions. OLE!!
ROASTED RED PEPPER AND ALMOND DIP
This versatile dip adds zesty flavor to any food it's served with. Top with additional sliced almonds and diced roasted red peppers, if desired. Serve with pita wedges, crackers, or crudites.
Provided by HurdBird
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 12m
Yield 16
Number Of Ingredients 8
Steps:
- Heat a skillet over medium heat; cook and stir almonds until toasted and fragrant, 2 to 4 minutes.
- Combine toasted almonds and mayonnaise in a food processor; process until finely chopped. Add roasted red peppers, Parmesan cheese, balsamic vinegar, garlic, salt, and pepper; process until desired consistency is reached, scraping down the sides as needed.
Nutrition Facts : Calories 73 calories, Carbohydrate 2.2 g, Cholesterol 2.9 mg, Fat 6.3 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 131.8 mg, Sugar 0.7 g
ROASTED RED PEPPER, ALMOND, AND GARLIC DIP
Categories Condiment/Spread Sauce Garlic Nut Pepper No-Cook Low Fat Almond Bell Pepper Summer Healthy Bon Appétit
Yield Makes about 1 1/4 cups
Number Of Ingredients 5
Steps:
- 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.)
ROASTED RED PEPPER, ALMOND, AND GARLIC DIP
From Bon Appétit, July 2003, Cooking for Health article. It says, "The Spanish sauce known as romesco is usually high in fat; this version contains less oil, but just as much flavor." Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. Nutrition info per serving: calories 36; total fat 3g; saturated fat 0; cholesterol 0.
Provided by mersaydees
Categories Nuts
Time 15m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- 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. Serve in small bowl.
SARAH'S ROASTED RED PEPPER DIP
A sweet and tangy dip that's great with crudites or tortilla chips.
Provided by sarah with an "h"
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to broil.
- Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a plastic bag, tied loosely with some air inside, for 15 minutes. Remove the stems and peel the peppers. Discard the cores and seeds. Cut peppers into wide strips.
- Add the peppers, tomato paste, mayonnaise, sour cream, vinegar, garlic, and cayenne pepper in the bowl of a food processor. Pulse until almost smooth, 7 or 8 times. Salt to taste, if needed.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 60.4 calories, Carbohydrate 4.8 g, Cholesterol 2.8 mg, Fat 4.4 g, Fiber 1.3 g, Protein 0.9 g, SaturatedFat 0.9 g, Sodium 72.4 mg, Sugar 2.9 g
ROASTED RED PEPPER & ALMOND DIP
My husband found this recipe on the British Medical Journal Website! Its from a competition amongst doctors to create a polymeal, which is a meal containing vital ingredients for a healthy heart. This was our favourite part of the meal.
Provided by Leither
Categories Peppers
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 220°C, gas mark 7.
- Place almonds on a baking tray and roast for 8 minutes until just golden.
- Allow to cool slightly then whiz in a blender until fine.
- Drain the peppers reserving 2 tbsp of oil.
- Add the peppers, garlic and vinegar to the blender and whiz until coarse.
- With the machine running pour in the oil.
- Season and serve with any raw vegetables you like to use for dipping.
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