Do’s and Dips

by Michelle on June 23, 2009

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.

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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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All Rights Reserved 2008-9 © Big Black Dog

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Comments

  • haleysuzanne June 23, 2009 at 4:29 am

    I have really been wanting to make romesco, and I just never get around to it. Something about pulling out the food processor, I suppose. Yours is so beautiful, though, that I just might have to!

  • kanmuri June 23, 2009 at 5:31 am

    Looks delicious. What is EVOO???

  • Michelle June 23, 2009 at 5:41 am

    kanmuri,

    EVOO=Extra Virgin Olive Oil. I updated my post with the explanation too.

  • Manuela June 23, 2009 at 6:49 am

    Oohh that dip has such a gorgeous color! And don’t blame the weather, you’re a fabulous cook! :)
    Enjoy!

  • Kayte June 23, 2009 at 1:22 pm

    Always fun to get new dip recipes. Thanks. And, now they are just a “click” away…such convenience…you spoil us!

  • Jen @ MyKitchenAddiction.com June 23, 2009 at 2:42 pm

    These look so delicious! I will definitely be giving the romesco dip a try!

  • katrina June 23, 2009 at 2:43 pm

    Oh, I love both these dips! I can see the Romesco dip filling those zucchinis come July, as well as just about any other veggie – yum! Because I’m notoriously oil-splattered, I wouldn’t dare serve the oil dip, but think it would be fabulous on hot, baked potatoes, or whipped into mashed potatoes instead of butter. Thank you!

  • foodcreate June 23, 2009 at 4:15 pm

    :D elicious I love making a new recipe for Dip! and yours look so good!

    Thanks for sharing :)

    Welcome~~~
    http://foodcreate.com

  • Lori E June 23, 2009 at 4:55 pm

    I think they will both be delish but the olive/evoo one would be my favorite I can tell. Drips and all.

  • Danielle June 23, 2009 at 7:48 pm

    I only have one thing against good dips….they cause me to eat more bread! (I get lots of frowns when I eat the dip without a “food vehicle”). and nooo…carrots sticks and celery just aren’t the same :)

    You’re dips look wonderful! I’m going to star these recipes so I can make them for my next bbq

  • Deeba PAB June 25, 2009 at 3:26 pm

    Scrumptious beyond belief & oh-so-droolworthy! I love both. Fab colour. Thanks for the shout out Michelle. I’m really glad you enjoyed it. Kudos for homemade breadsticks too…I’ll get there one day! xoxox

  • [...] making it again and again and I wanted to share it with all my readers. I served the Crostini with Romesco Dip while we watched the Sunday pre-season football games. The Crostini was delicious and we ate every [...]

  • Ciabatta September 3, 2010 at 12:29 am

    [...] as an afternoon snack after a day of yard work for both of us. I served the Ciabatta with 2 dips, Romesco Dip and an Olive and Parmesan Dip. Since my husband was home and watched the entire bread process and then smelled the bread baking, [...]

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