Time 12m Yield 16 Number Of Ingredients 8 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.
Time 15m Yield 1 1/4 cups Number Of Ingredients 5 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.
Time 1h Yield 4 servings Number Of Ingredients 11 Steps:
Preheat the broiler. Put the peppers on a broiler pan and broil them until they are black on all sides. Remove them from the broiler, put them in a bowl and cover with plastic wrap. Let them sit for at least 15 minutes, then remove the plastic wrap and let them cool. Using your fingers scrape off all the black char from the outside of the peppers; use a paper towel if needed to assist with this. Remove the stem and seeds and cut the peppers into 1/2-inch wide strips. While the peppers are cooling, heat a small skillet over medium-high heat and coat the bottom with olive oil. Add the chorizo and cook until it is crispy on all sides. Remove from the pan to a cutting board and finely chop. In a small bowl, whisk together the vinegar, 2 to 3 tablespoons of olive oil, the garlic, and pimenton. Season with salt, to taste. In a large bowl toss together the roasted peppers, chorizo, almonds, arugula, and a little of the vinaigrette. Add the vinaigrette in stages to make sure the veggies are well coated but not overdressed. Taste to check the seasoning. Arrange on a pretty serving dish and sprinkle with shaved manchego and scallions. OLE!!
Yield Makes about 1 1/4 cups Number Of Ingredients 5 Steps:
Very 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. Transfer to small bowl. (Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Time 25m Yield About 4 cups Number Of Ingredients 14 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.
Yield Makes 2 cups Number Of Ingredients 9 Steps:
- Place the roughly chopped bread in the food processor and pulse for about 30 seconds to chop a little more finely.
- Add the remaining ingredients to the food processor and pulse until smooth.
Time 15m Yield 2 cups. Number Of Ingredients 9 Steps:
In a small saucepan, bring 2 cups water to a boil. Add garlic; cook, uncovered, just until tender, 6-8 minutes. Drain and pat dry. Place red peppers, almonds, tomato paste, oil, garlic, salt and pepper in a small food processor; process until blended. Transfer to a small bowl. Refrigerate at least 4 hours to allow flavors to blend., Sprinkle with basil. Serve with baguette slices.
Time 20m Yield 3-4 serving(s) Number Of Ingredients 5 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.
