Roasted Red Pepper Almond And Garlic Dip Recipes

Steps:

• 1. Place the roughly chopped bread in the food processor and pulse for about 30 seconds to chop a little more finely.
• 2. Add the remaining ingredients to the food processor and pulse until smooth.

Steps:

• Preheat the oven to 375 degrees F.
• Slice off the top 1/3 of the garlic head with a serrated knife, exposing the cloves. Drizzle the oil over the cloves and with some salt. Tightly wrap the head in aluminum foil and transfer it to the oven. Roast until the garlic is very soft and deep golden brown, about 45 minutes. When cool enough to handle, remove 4 cloves for the dip and reserve the rest for another use.
• Put the cannellini beans, garbanzo beans, roasted peppers, cumin, tahini, lemon juice, granulated garlic, granulated onion, cayenne and the 4 roasted garlic cloves in a food processor and pulse until chunky. While pulsing, slowly add the chicken stock and mix until smooth,
• Transfer the mixture into a large nonstick skillet over medium-high heat. Cook, stirring, until the mixture begins to bubble, about 5 minutes. Season with salt and pepper. Serve warm or at room temperature with tortilla chips for dipping.

Steps:

• Heat a skillet over medium heat; cook and stir almonds until toasted and fragrant, 2 to 4 minutes.
• Combine toasted almonds and mayonnaise in a food processor; process until finely chopped. Add roasted red peppers, Parmesan cheese, balsamic vinegar, garlic, salt, and pepper; process until desired consistency is reached, scraping down the sides as needed.

Steps:

• Finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Season dip to taste with salt and pepper. Serve in small bowl.

Steps:

• Preheat oven to 220°C, gas mark 7.
• Place almonds on a baking tray and roast for 8 minutes until just golden.
• Allow to cool slightly then whiz in a blender until fine.
• Drain the peppers reserving 2 tbsp of oil.
• Add the peppers, garlic and vinegar to the blender and whiz until coarse.
• With the machine running pour in the oil.
• Season and serve with any raw vegetables you like to use for dipping.

Steps:

• Place peppers in blender; puree.
• Add tomato, mayonnaise, almonds, vinegar, garlic and salt; puree until smooth.
• Slowly add oil while blender is running.
• The dip can be refrigerated in an airtight container for up to 4 days.
• Return to room temperature before serving.
• Serve with vegetables, crostini or pita crisps.
• *To roast peppers, heat broiler; place whole peppers on foil-lined baking sheet and broil, turning as needed, until blackened on all sides, remove to brown paper bag; remove skins once cool enough to handle.
• **To toast almonds, heat skillet over medium heat, add almonds, cook, stirring, until almonds are lightly browned, about 2 minutes, do not overcook.

Steps:

• Position rack in lowest third of oven and preheat to 300°F.
• Place garlic in small baking dish and toss with oil.
• Bake until garlic is soft and golden- approx 30 minutes.
• Transfer to blender and let cool- approx 30 minutes.
• Add Worcestershire sauce and mustard to garlic.
• Blend until garlic is finely chopped.
• Scrape mixture into large bowl.
• Stir in almonds, sour cream, mayonnaise, and herbs, salt and pepper.
• Cover and refrigerate at least 2 hours or best overnight to mellow flavors.
• Let stand at room temperature for at least 1 hour prior to serving.

Steps:

• Place the garlic on aluminum foil, coat with the olive oil and wrap tightly.
• Bake at 400°F for 45 minutes.
• Remove the skin from the garlic cloves and place garlic in a blender.
• Add the roasted red peppers and lemon juice and puree.
• Add the cumin, cilantro, cream cheese, sour cream and blend until well mixed.
• Add the salt and pepper and mix thoroughly.
• Pour into a container and refrigerate for at least 1 hour.