The Sensitive Kitchen

Tuesday, October 21, 2008

Roasted Red Pepper-Almond Dip

I had a piece of baguette that had completely dried up; this is what I came up with to use it.

1/4 stale baguette
1/2 cup blanched, slivered almonds
4 Tbsp extra-virgin olive oil
2 Tbsp lemon juice
1 roasted red pepper
4 garlic cloves, peeled and passed through a garlic press
salt and ground black pepper

Soak bread in water to cover for 15 minutes. Squeeze lightly to remove most of the water, reserving water.

In a food processor, process almonds until finely ground. Add bread, oil, lemon, roasted red pepper, garlic, and 1/2 cup soaking water. Season with salt and pepper to taste. Process until smooth.

Transfer to a serving bowl. If the dip is too thick, whisk in enough of the remaining water until smooth and creamy. Serve at room temperature with olives and warm pita bread.


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