Saturday, December 10, 2011

Roasted Red Pepper and Sun-Dried Tomato Dip

Nothing quite like the sound of a food processor whirring. Especially when it is your very own food processor blending up something delicious. I recently acquired my Grandmother's food processor and I am going to make sure it gets put to more use in my home than in her kitchen where the motto is "kitchen closed due to illness, I am sick of cooking." So dips, spreads, soups and more, here I come. This creamy dip, lacks cream, but is bulked up with the help of toasted almonds and olive oil. The sun-dried tomatoes and roasted red peppers make a brilliant red dip that is perfect shmearing for pita chips, celery, cucumbers and sandwiches.

Roasted Red Pepper and Sun-Dried Tomato Dip adapted from Gourmet

Makes two cups of dip

1 shallot, chopped
1/2 cup sun-dried tomatoes in olive oil
1 cup roasted red peppers
1/2 cup toasted almonds
1/4 cup red wine vinegar
1/4 cup water
1/4 cup olive oil
Sea salt and black pepper

1. Saute the shallot for 3 to 5 minutes until soft.
2. Puree all ingredients except olive oil, in a food processor.
3. Add olive oil with motor running and continue to puree until dip is smooth. Season with salt and pepper.

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