I was very excited to see this recipe in Southern Living this month. It's similar to the Red Pepper Dip that I made a couple of months ago, but I think I like this one a little better.
When I traveled to Nashville, TN for work, I stayed for a week at a hotel near a Whole Foods. I usually stopped by Whole Foods to get dinner each night - and my favorite was a made-to-order vegetarian sandwich that they made in the deli area on a fresh baguette with Romesco Sauce. I loved the sauce, but had never made it.
I love any recipe with one line of directions - process all ingredients in a food processor.
This recipe calls for a drained jar of roasted red bell peppers, toasted pecans (8 minutes in the oven on a baking sheet), 2 garlic cloves, olive oil, red wine vinegar (I used Balsamic), and a dash of sugar, sea salt, and pepper.
After the dip set up in the refrigerator, I drained it before taking it and a bag of pita chips to Wine Club on Saturday night.
The recipe says that it is great served on all things grilled (chicken, fish, steak, etc.), as a sandwich spread, or served as a dip with vegetables or pita chips.
It was a big hit, so this goes out to all my wine club friends!
Double click recipe to print as a 5x7 recipe card.