"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pita Wedges W/ Romesco Dip Recipe

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This recipe for Pita Wedges W/ Romesco Dip, by , is from Mom Z's Recipes #5, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cassie

Category:
Category:

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

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)—-

Personal Notes:
Personal Notes:
wonderful with grilled zucchini and fresh cucumbers.

 

 

 

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