"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.
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.
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