Asparagus with Creamy Spanish Dip
Equipment
Ingredients
- 1 ⁄2 cup slivered almonds toasted*
- 1 ⁄2 cup roasted red bell peppers from 7-oz jar, drained, chopped
- 1 ⁄4 teaspoon crushed red pepper flakes
- 1 ⁄2 cup garlic-and-herbs spreadable cheese from 4- or 6.5-oz container
- 1 ⁄4 cup chili sauce
- 1 to 2 tablespoons milk
- 1 lb fresh asparagus spears
Instructions
- In food processor, place almonds.
- Cover; process 10 to 15 seconds or until finely ground.
- Add roasted peppers and crushed red pepper.
- Cover; process about 10 seconds or until finely ground.
- Add cheese, chili sauce and 1 tablespoon of the milk.
- Cover; process about 10 seconds or until well mixed.
- Add remaining 1 tablespoon milk if needed for dipping consistency.
- In 12-inch skillet, heat 3⁄4 inch water to boiling.
- Add asparagus; cover and cook 2 minutes.
- Drain.
- Plunge asparagus into ice water until cold; drain.
- On serving platter, arrange asparagus spears.
- Serve with dip.
- *To toast nuts, cook in an ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Notes / Tips / Wine Advice:
This awesome dip is based on romesco, a classic Spanish sauce served with fish and poultry; almonds, red bell pepper, tomato, onion and garlic are what make it special.
Nutritional Information
Calories: 60 kcal
