Plentiful red peppers make for flavorful dip

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Plentiful red peppers make for flavorful dip

“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.

You may roast your own red peppers, as I sometimes do, but for the sake of simplicity, this recipe calls for roasted peppers from a jar. The recipe is inspired by my friend Simona from the authentically Italian blog Briciole (http://briciole.typepad.com/). If you visit her blog, you’ll feel like you just spent some time under the Tuscan sun.

One for the Table is an online food magazine. For more information, visit www.oneforthetable.com

Garlicky Roasted Red Pepper and Almond Dip

From Susan Russo.

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
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.
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.
Makes just over 1 cup or 8 servings.
Per serving (per 2 tablespoons): 93 calories; 8 g fat (1 g saturated fat; 77 percent calories from fat); 4 g carbohydrates; 0 mg cholesterol; 286 mg sodium; 2 g protein; 2 g fiber.

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