This was the second part of the appetizer when we had our friends over for dinner on Saturday. I thought I was being super cool, but then all of a sudden romescos are blowing up all over Tastespotting, so I guess I am uncreative and boring. On the other hand, I brought the leftovers in to work with a bunch of pita wedges, and it went over pretty well – hi, work people who now have the address of this site! So evidently not everyone is bored with it yet.
I got this recipe from Dinner With Julie, and barely altered it at all. The only alteration I had made was a mistake, actually. No one noticed… but I guess they all know now, don’t they!
2 roasted red peppers (I used the jarred kind, because I’m fundamentally lazy)
1/4 cup sliced almonds
1 garlic clove, peeled (I kind of used the biggest one on the head, because why not? This also means that this dip repels vampires. No word yet on whether it also repels people who read those Twilight books… but here’s hoping)
2 slices French bread, or 3 if your bread happens to be, er, flat… and they were toasted in the original recipe. I forgot to toast them. Whoops.
1 tbsp, maybe a bit more, balsamic vinegar
1 tsp paprika
5ish tbsp olive oil
Toast the almonds and the clove of garlic in a small pan over medium heat for 3 minutes. Or don’t. I did, but I’m not sure it really made any difference.
Put them into a food processor and add the bread, torn into chunks, as well.
Process until everything is crumbs.
Add everything else except for the olive oil, and process the heck out of it.
Add the olive oil gradually, as you process, until you have the right consistency. Which is allegedly mayo-like, but mine was too grainy to be mayo, and every photo I’ve seen is too. Do it until it looks appropriate for dip, ok?
Serve with something to dip into it. French bread and pitas are both proven successes here. I only wish I had had the presence of mind, and of deli meat, to put it in a sandwich.