Romesco-Style Roasted Pepper Dip

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Title: Romesco-Style Roasted Pepper Dip
Categories: Dips, Appetizers, Low-fat, Vegan
Yield: 10 servings

2 Yellow bell peppers
-- halved
2 Red bell peppers; halved
8 lg Whole garlic cloves
-- unpeeled
12 Almonds
1 tb Olive oil
1 ts Sherry wine vinegar
-OR- red wine vinegar
Cayenne pepper
Crudites
Toasted pita wedges

Preheat broiler. Line heavy large baking sheet with foil. Arrange
peppers cut side down in center of baking sheet; surround with garlic.
Broil 6 inches from heat until peppers are blackened and garlic is tender,
turning garlic often, about 12 minutes. Gather foil up around peppers and
garlic; let stand until cool enough to handle, about 10 minutes. Working
over bowl to catch any juices, peel and seed peppers; reserve juices.
Keeping red and yellow peppers separate, cut into pieces; transfer to 2
separate bowls. Peel and chop garlic, discarding any hard pieces.

Finely chop 6 almonds in processor. Add yellow peppers, half of garlic, 1
teaspoon reserved pepper juice, 1/2 tablespoon oil, 1/2 teaspoon vinegar
and pinch of cayenne and puree. Season with salt and pepper. Transfer to
small bowl.

Using clean processor, repeat with remaining 6 almonds, red peppers,
remaining garlic, 1 teaspoon pepper juice, 1/2 tablespoon olive oil, 1/2
teaspoon vinegar and pinch of cayenne. Season with salt and pepper. (Can
be made 6 hours ahead. Cover and chill purees separately. Bring to room
temperature before serving.)

Simultaneously spoon each puree into shallow bowl. Shake bowl gently,
allowing purees to meet in center. Serve with crudites and pita wedges.

Makes about 1-1/4 cup.

PER 2-TABLESPOON SERVING: calories, 30; fat, 2 g; sodium, 1 mg;
cholesterol, 0

Source: Richard Sax and Marie Simmons in: Bon Appetit (June 1993)
Typed for you by Karen Mintzias

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