Dana Treat – Treat Yourself

A Dip I Once Made for Thanksgiving

Posted November 6, 2011

As if I wasn’t already having a hard enough time finding time to write a decent post, I just, five seconds ago, got this error message:

“Your attempt to edit this post ** has failed.”

Whole post.  Photos, text, recipe.  It was a decent post, not one of my best.  I’m not going to re-create it.  Here is the short version – I once made this dip for Thanksgiving.  Roasted red peppers and cilantro don’t scream fall harvest dinner to me now but I thought it sounded good then and I was right.  This is a dip that people go crazy for – just serve it with pita chips.  And now, I’m just going to share the recipe and the photos.  This is a great dip.  You should make it.  People love it.  The end.

Roasted Pepper, Almond, and Cilantro Pesto
Adapted from Food & Wine
Makes about 2 cups

1 14-ounce jar roasted red peppers, drained
½ cup cilantro leaves
1 tbsp. tomato paste
1 tbsp. sherry vinegar
Juice of 1 small lemon
1 clove garlic
1 tsp. sea salt
½ tsp. smoked paprika
½ tsp. chile powder
¼ tsp. cayenne pepper
1 cup blanched almonds, roughly chopped

Place everything except the almonds in the bowl of a food processor fitted with the steel blade.  Pulse until everything is well combined, scrape down the sides of the bowl and pulse again.  Add the almonds and pulse until smooth and combined.  (The pesto can be made up to four days ahead.  Cover and refrigerate.)

Article printed from Dana Treat – Treat Yourself: http://danatreat.com

URL to article: http://danatreat.com/2011/11/a-dip-i-once-made-for-thanksgiving/

Copyright © 2009-2014 Dana Treat. All rights reserved.