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Name: Romesco-Style Roasted Pepper Dip
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 10
Cuisine: American
Ingredients: 2 Yellow bell peppers; 2 Red bell peppers; halved; 1 tb olive oil; Crudites; Toasted pita wedges; 1 ts Sherry wine vinegar; Cayenne pepper; 8 lg Whole garlic cloves; 12 Almonds

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INGREDIENTS

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

Servings

INSTRUCTIONS

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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip

NOTES

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Romesco-Style Roasted Pepper Dip

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

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    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip

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Nutrition

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Serving Size: 1 Serving (62g)
Recipe Makes: 10 Servings

Calories: 21
Calories from Fat: 10 (48%)

Amt Per Serving		% DV

	Total Fat 1.1g	2 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 0.8mg		0 %
Potassium 89.2mg		2 %
Total Carbohydrate 2.7g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 2.2g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 21

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