Wednesday, March 7

Garlicky Roasted Red Pepper and Almond Dip Recipe

Garlicky Roasted Red Pepper and Almond Dip

"Back again?" (no smile)

That's the response I got from the cashier when I returned to my local market for the third time in three days.

"Wow, you must really love peppers." (eye roll)

That's what she said when I gently placed my nine red bell peppers on the conveyor belt. That's after having bought six the previous day and three before that, all with the same cashier. Does she ever go home?

I took umbrage neither to her eye rolling nor to her indelicate handling of my pristine peppers. If she doesn't realize the mind-blazing deal of red bell peppers 3 for $1, then I can't help her. I also won't be sharing my garlicky roasted red pepper and almond dip with her. So, there.

Garlicky Roasted Red Pepper and Almond Dip

This recipe is inspired by my friend Simona from the authentically Italian blog, Briciole. If you don't know Simona, then I suggest you visit her. You'll feel like you just spent some time under the Tuscan sun.

Garlicky Roasted Red Pepper and Almond Dip
Makes just over 1 cup.
Printable recipe.

1 1/2 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
2 garlic cloves, thinly sliced

1/2 cup blanched almonds, lightly toasted
1 1/4 cups drained roasted red peppers
2 teaspoons balsamic vinegar
A couple of pinches of salt

1. In a small pan over medium-low heat, warm olive oil. Add red pepper flakes and sliced garlic, and saute until golden and fragrant, about 3 minutes. Keep an eye on it, as it can burn quickly! Remove from heat.

2. Grind almonds in a food processor. Add garlic-oil, roasted red peppers, vinegar and a pinch of salt. Process until a thick sauce forms. Taste, and salt as desired. Cover and refrigerate, but bring to room temperature before serving.

You might also enjoy these red bell pepper appetizer recipes: 
Roasted Red Pepper and Walnut Spread recipe from Family Style Food
Roasted Red Pepper Dip with Feta and Mint recipe from Kalyn's Kitchen
Grilled Eggplant with Roasted Red Pepper Tapenade recipe from Food Blogga
Roasted Red Pepper and Garlic Hummus Crostini recipe from The Perfect Pantry
Mini Grilled Pizzas with Shrimp and Roasted Red Pepper Pesto recipe from Cookin Canuck

26 comments:

Lydia (The Perfect Pantry) said...

At that price for red peppers, you should be exporting to Rhode Island! I'd go to the market three times in week, too. Love the sound of this dip and can't wait to try it.

raquel@eRecipe.com said...

Tasty looking dip =) I want to try this =)

Anonymous said...

This dip looks great! Thanks for sharing the recipe.

Kalyn said...

Wow, I am positive I've never seen red bell peppers as cheap as 3/$1! What a find. Obviously that cashier is not a cook. The dip sounds outstanding, even if you had to pay a bit more for the peppers!

Simona said...

I would have done exactly the same thing you did. You can roast a big batch of peppers and then use some and freeze the rest. You put those peppers to great use. I am honored to have played a small part in this adventure :) This is actually my favorite dip and it is so cheerful to have a bowl of it in the middle of the table!

Maureen said...

I wouldn't share my recipe with her either. :)

This dip looks SO good. I could eat that off my finger. (when nobody was looking, of course)

Julia said...

I sometimes feel like the cashiers at Target may want to give me the 'back again' look sometimes. But then I want to give it right back to them. They must have a pull out cot underneath their cash register.
This dip looks so flavorful!

Joanne said...

THREE for a DOLLAR?!?!? That's a steal. I'd be buying them ten at a time! This dip sounds delicious...definitely the perfect use for those peppers.

Dany said...

Where do you find red bell peppers at 3 for 1$!!

Thanks for sharing the other recipes too. There are several that I'm eager to give a go.

Kevin said...

This reminds me of the Spanish Romesco Sauce.

Jacqueline said...

Mmmmmm, delicious! Well worth another trip and running the gauntlet of Miss Smarmy Pants! Would be wonderful on bruschetta or pasta.

Ashley said...

Hi! Roasted red peppers are listed twice in step 2, is one supposed be be the balsamic vinegar?? This sounds awesome btw! Thanks!

Susan from Food Blogga said...

lydia-Hint, hint. ;)

raquel-Hope you do!

anonymous-You're welcmone.

kalyn-No, I don't think she is a cook.

simona-And I'm so thankful for your inspiration. I served it to company, and they literally couldn't stop eating it. Grazie, my friend!

maureen-The eating it with my finger. So been there. ;)

julia-You'd think that they'd be happy we're back. It's better for business.

joanne-I know, right?

dany-There were at Sprouts. Do you live in San Diego?

kevin-Yes, indeed.

jacqueline - Ms. Smarmy Pants. :) I haven't had it on pasta yet, but I'm sure it'll be fabulous.

ashley-Yes, and thanks for catching that. I just corrected it.

Patsyk said...

not only a great deal, but what looks like the perfect way to use them! I can't wait to try this!

Christine said...

What a beautiful dish, Susan. Red bells are really inexpensive up here right now also, but not anywhere close your find. Still, I'll be making this today. And maybe even have Simona give it a try!

Katerina said...

Roasted red peppers are excellent! We eat them a lot in Greece and this dip is something I would gladly have over a slice of warm bread! You have a beautiful blog!

a-man said...

Thank you for giving this recipe-idea... briciole is nice ... I would like to replace the garlic in the dip from time to time by sheep's milk cheese like feta...when there is a meeting the next day e.g. :-)

Sylvie said...

What a great deal indeed and a really interesting recipe!

Pat Bradley said...

sounds quite good!

Hornsfan said...

this looks so delicious, i think i'd probably cover a lot of food in this dip :)

Jill Mant~a SaucyCook said...

Sounds delicious and it also sounds like it would be great on sandwiches. I have to try this.

Brook said...

This dish doesn't have to be shared, does it? Looks so good! Could you replace the red peppers with eggplant?

Susan from Food Blogga said...

patsy-hope you enjoy!

christine- You and Simona can share. :)

katerina-Oh, thank you!

aman-Yes, salty feta would be a wonderful addition.

slyvie-It sure was!

hornsfan-I like the way you think.

jill-I can tell you from experience that it is great on sandwiches.

pat-thanks.

brook- Sure you could. Eggplant would be delicious!

Hornsfan said...

susan, i had to come back here, made this dip twice in a week! it was the biggest hit at family dinner, then with a potluck at my crossfit gym (i've had to share the recipe three times since thursday!!). this is amazing :) however i did make a change, for ease i just used almond meal (bob's red mill) instead of grinding my own almonds, worked like a charm and tasted great too!

Susan from Food Blogga said...

hornsfan-Aren't you sweet! Thanks for letting me know it was such a hit. And I'm happy to see your sub of almond meal worked. Good to know!

Lisa @ Snappy Gourmet said...

Love that you added almonds to the dip! Sounds great!

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