Med Cruising, Life Living Dip

We have not cruised the Med... nor is that in our sights... but we do love travelling worldwide with great flavors and dishes each weekend. The weekend seems to bring on the idea that life is worth exploring. Throw off the routine, and try something new. For me the first avenue of approach is a new dish. Oft times I invite folks down and we all give it a try. There is fun in new flavors, and table settings: a Moroccan scarf for a table cloth, a Panamanian basket with shells for a center piece, or French ceramics filled with flavored dips or spreads. Having these artifacts allows me to rationalize some of my closet clutter. Ha ha... I need a lot of rationalization going on here!

The weekend is approaching and I am thinking warmth... and it is time for finger food and relaxation. This Mediterranean flavored dip tastes great, and is colorful. Bring on the porcelain bowls! Dale grilled large shrimp and chorizo sausage. The sausage was sliced in bite sized chunks for easy knife-free servings.

Med cruising, Life Living Dip (fun name for a fun night)

4 red bell peppers
5 oz whole blanched almonds
2 t. crushed garlic
2 t. kosher salt
1 t red wine vinegar
1/4 t paprika
3 T olive oil
1/3 c basil leaves, finely chopped
1/3 c flat leaf parsley leaves, finely chopped

Heat broiler and place rack 6" from heat. Broil bell peppers, turning occasionally, until charred, about 30 minutes. Transfer to a paper bag. Let stand 15 minutes.

Meanwhile, heat oven to 350 degrees. Spread nuts on a baking sheet and bake until just golden, about 12 minutes; cool.

Peel skin from peppers, core and seed. In a food processor, puree peppers, nuts, garlic, salt, vinegar and paprika. Add oil and process until smooth. Transfer to serving bowl. Stir in basil and parsley. Serve at room temperature.

Can be refrigerated in an airtight container for one day.