Pita Wedges W/ Romesco Dip Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Chips:
6 whole pita breads
1/2 cup olive oil
3 Tbls Kosher Salt
Preheat oven to 375
Dip:
1/2 cup jarred roasted red sweet peppers, drained
1-2 cloves garlic
3/4 cup unsalted almonds, cashews or walnuts - I used almonds
1 tbsp tomato paste
6 to 8 large fresh basil leaves - I used 6
2 Tbsp red wine vinegar
1/2 tsp smoked paprika
1/2 tsp crushed red pepper
1/4 cup olive oil
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Directions: |
Directions:Cut pita pieces into eight wedges each. Lay wedges on a foil/lined baking sheet and brush both sides generously with olive oil. Sprinkle both sides with salt. Bake them for 15-18 minutes until they are golden brown and crisp. Serve warm or room temperature
Dip:
In a blender or food processor combine all ingredients above except for olive oil, plus 1/2 each kosher salt and black pepper. Blend 1 minute until nearly smooth (if needed add 1 or 2 tbsp water to help blend). With blender running add olive oil in a thin, steady stream. Process 1 to 2 minutes more or until completely smooth. Serve with pita wedges and assorted crudités (veggies)—- |
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Personal
Notes: |
Personal
Notes: wonderful with grilled zucchini and fresh cucumbers.
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