
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.
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