Do's and Dips

I don’t know if it’s because of the increase in temperature and gorgeous summer days but I’ve been making the best dips lately! They’re so delicious and colorful, it’s almost a shame to scrape the last bit from the bottom of the bowl!

Deeba, a friend on twitter and author of Passionate about Baking, told me about a wonderful dip that she had recently made. As soon as I saw the gorgeous color I just had to make it. I found a good recipe on Dinner with Julie and of course proceeded to change the recipe which I have to do. I think it was about 6 weeks ago that Deeba pointed out the Romesco Dip and I’ve made it four times already. We love it! The gorgeous intense color is just a preview to the fabulous taste!

My second dip is just something I threw together to serve along with the Romesco Dip. I wanted something light with a unique taste to contrast the 2 dips. My Olive and Parmesan Dip was perfect and very good with my homemade Breadsticks and Ciabatta Bread!

Both dips would be wonderful for an appetizer or an afternoon snack or even something to munch on while watching a football game.







Romesco Dip

1/4 cup sliced or slivered almonds, or half almonds and half pine nuts
2 whole garlic clove, peeled
1 cup of unseasoned bread crumbs
2 sweet red peppers, roasted
1 TBL. red wine or sherry
1 TBL balsamic vinegar
1 tsp. paprika
salt to taste
1/4 c EVOO, you may need to add more (EVOO=Extra Virgin Olive Oil)

Turn the broiler on High and move a oven shelf closer to the broiler.

Clean out all the seeds from the sweet peppers. Cut each pepper into thirds and then slice so that pepper will lay flat. Line a baking pan with aluminum foil. Place the pieces of red pepper in the baking pan and put baking pan in oven to broil. I only broil until the peppers start turning dark. Careful that you don’t burn the peppers! I do not peel the peppers because so much taste is in the broiled skin.

While the peppers are broiling add 2 TBL EVOO to a small frying pan. Over medium low heat sauté garlic cloves until golden brown and soft. Remove garlic cloves to cutting board and mash with a fork. Set aside.

Add almonds to the small frying pan and toast for about 2-3 minutes until just slightly golden. Remove from pan and cool.

In a food processor add bread crumbs, broiled red sweet peppers, mashed garlic, toasted almonds, vinegar, wine, paprika, and EVOO. Pulse until everything is minced fine and well blended.

Makes between 1-2 cups.



Olive and Parmesan Dip
Recipe developed by Big Black Dog

1/2-3/4 c. EVOO (EVOO=Extra Virgin Olive Oil)
4-5 Black and Green Olives, sliced thin
1-2 TBL of grated fresh Parmesan Cheese
Freshly ground Black Pepper

Thinly slice the olives. Pour EVOO into a small serving bowl. Add sliced olives and pepper. Garnish with Parmesan cheese and freshly ground pepper.








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