Got lucky one morning. The day I was sitting with a 1/4 focaccia, wondering what to do with it, I tripped on this really GOOD looking Romesco dip on Tastespotting (or was it FoodGawker), I followed the dip to Dinner With Julie’s. Imagine my delight, I had all the ingredients on hand, even found 2 roasted red bell peppers sitting in the fridge. All items checked, I hit the counter pronto to make the dip. It was delicious. I roasted some garlic too while toasting the bread, & the almonds as well in between. This is a seriously good dip. The almonds work some magic in there to give it a nutty flavour, the bread adds some texture, the paprika a kick of colour…& the olive oil just brings it all alive. I used some extra olive oil, made a few minor changes,& the found a keeper of a recipe. The kids loved it too, & I licked the bowl clean (a rare moment, but unavoidable!). Michelle @ Big Black Dogs made it while I twittered about it, & she loved the dip too. Thank you for posting this YUM Romesco Julie!ROMESCO DIP
as adapted from Dinner With Julie
In her words, “All the amounts here are approximate – it’s a dip, so feel free to wing it.”
1/4 cup roasted almonds (roasted in the oven at 180C for 10-15minutes till fragrant)
3 garlic cloves ( I toasted the garlic with the bread)
4 thick slices focaccia bread, toasted (or 3 if you’re using a baguette)
2 red peppers, roasted
2 Tbsp. balsamic vinegar
1 tsp. paprika
Salt to taste
2-6 Tbsp. olive oil (or canola)Method:
Toast almonds in a medium oven till they are pale golden and fragrant.
Toast the bread & unpeeled garlic cloves for 10-15 minutes in a medium hot oven. Peel the garlic, & tear the bread into chunks.
Transfer to a food processor & pulse until the bread and nuts turn to crumbs.
Add the red peppers, vinegar, paprika and salt and whiz until well blended. With the motor running, slowly drizzle in the olive oil and process until the mixture has the consistency of thick mayonnaise, scraping down the sides of the bowl.
Serve with pitas, slices of crusty baguette, cooked tail-on shrimp, naan or veggies.
Makes about 1 cup. (Will keep in the fridge for a day or two. Make sure the top is covered with a thin film of oil.)
I served it the next time with slices of French bread…mmmmmmmmm!
On another note, Andrea @ FoodBlogger 2008 included me in her post for the Best of Foodblogs 2008…& I proudly display the badge she gave me. Thanks for the mention Andrea, & for being so patient with me. Please feel free to mail Andrea @ firstname.lastname@example.org if you wish to send her your favourite 2008 recipe from your blog.