* Exported from MasterCook *
Golden Whisk Roasted Red Pepper and Almond Dip - Muhammara
Recipe By :Katy Shrout, Atlanta, Georgia
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
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1/2 cup whole toasted almonds -- (3 ounces) or oil-roasted almonds
1 jar roasted red peppers -- (12-ounce) drained, about 1 cup
2 teaspoons red wine vinegar -- (or vegan red wine vinegar)
1 large garlic cloves -- (to 2)
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
In a food processor, chop the almonds until very fine. Add peppers, vinegar and garlic; process until pureed, 5 to 10 seconds. Add olive oil and process until emulsified, about 5 seconds. Season to taste.
Serves 4
Prep time: 5 mins
Per tablespoon: 47 calories (percent of calories from fat, 72), 1 gram protein, 2 grams carbohydrates, 1 gram fiber, 4 grams fat (trace saturated fat), no cholesterol, 1 milligram sodium.
Katy Shrout of Atlanta adapted this recipe for the "What Can I Bring?" column. She originally found it on epicurious.com. This spread is best if the flavors are allowed to blend, so whip it up an hour to 24 hours in advance and store in the refrigerator.
Cuisine:
"Turkish"
Source:
"Atlanta Journal Constitution"
S(Formatted by Chupa Babi):
"Sept 2011"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 42 Calories; 4g Fat (79.7% calories from fat); 1g Protein; 1g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 5282 0 0 0 0 0
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