SP_Stepf's Romesco Dip

Almonds, 1 cup, whole
*Trader Joe's Fire Roasted Red Peppers, 2 cup (with water from jar)
Bread, whole wheat (including toast), 2 slice
Garlic, 3 cloves
Olive Oil, .25 cup
Parsley, .2 cup



Serves 12.
In a skillet, heat almonds over medium heat until dark golden brown on both sides and fragrant. Toast whet bread. Allow both to cool.
Add almonds to the food processor and pulse a couple of times. Rip bread into large pieces, add to almonds. Pulse a few times, then add red peppers, garlic and parsley (reserve some parsley for garnish). Pulse until well-blended, then drizzle in olive oil and water/juice from red pepper jar.
This should be thick enough for dipping or spreading.
Dip celery, carrots or endive leaves into the dip. Or spread on toast points.

Number of Servings: 12

Recipe submitted by SparkPeople user SP_STEPF.