Romesco Sauce Dip

Romesco Sauce is a traditional Catalonian dish from Spain that can also be made with hazelnuts or pine nuts.  This dip is simple to make, delicious, and gorgeous to look at.  Great for the buffet table or to bring to a party.  Slather on sandwiches and wraps, or canapes.  Serve with crackers or crudites.  And, I almost forgot, it's healthy!  I made this in my Vitamix and it came out really smooth, but I've also made it in a food processor before with great results.  You don't really taste the almonds, but they pack a big protein punch and add a creamy body to the otherwise-loose texture of the dip.  I advise setting aside some of the almonds as a garnish, because this indicates there are nuts in the dish, in case anyone has allergies.  Otherwise, you'd never know they were in there.  Also, I like to make this one day ahead to give the small amount of raw garlic time to mellow out.
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Romesco Sauce Dip

Makes about 1.5 Cups

INGREDIENTS
1 Cup whole natural almonds (or slivered almonds), toasted
8 to 12 ounces roasted red peppers from jar, drained.  I have used Vlasic brand and also Sun of Italy brand.
1 Tablespoon dry sherry (or sherry vinegar)
1 small garlic clove, peeled
2 Tablespoons extra-virgin olive oil
1/4 teaspoon fine sea salt

DIRECTIONS
Set aside a Tablespoon or two of the toasted almonds, coarsely chopped, to use as a garnish.
Very finely chop the rest of the almonds in food processor or Vitamix.
Add drained roasted peppers, sherry or sherry vinegar, and garlic.
Process to a coarse puree.
Add olive oil and salt, and process until puree thickens slightly.
Transfer to a small bowl.
Cover and chill.

NOTES:  I like to make this one day ahead, to give the raw garlic time to mellow out.  This can sit on the buffet table for hours and it gets better as it comes to room temperature.  Great on sandwiches, canapes, crudites, etc.