Smoky Red Pepper Dip With Grilled Crudités Recipe

Name: Smoky Red Pepper Dip With Grilled Crudités
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 (1/4-ounce) slices whole-grain baguette, divided; Cooking spray; 1/4 cup olive oil; 1/4 cup unsalted whole almonds; 1 teaspoon anchovy paste; 1/4 teaspoon smoked paprika; 4 garlic cloves; 1 tablespoon sherry vinegar; 2 1/2 cups chopped red bell pepper (about 3 medium); 1 Fresno chile or red jalapeno pepper, coarsely chopped; 2 tablespoons water; 1/4 teaspoon kosher salt; 4 cups large broccoli florets; 1 large fennel bulb, cut into 8 wedges; 2 teaspoons canola oil; 1/2 teaspoon freshly ground black pepper; 18 grape tomatoes

Servings: persons

9 (1/4-ounce) slices whole-grain baguette, divided
Cooking spray
1/4 cup olive oil
1/4 cup unsalted whole almonds
1 teaspoon anchovy paste
1/4 teaspoon smoked paprika
4 garlic cloves
1 tablespoon sherry vinegar
2 1/2 cups chopped red bell pepper (about 3 medium)
1 Fresno chile or red jalapeno pepper, coarsely chopped
2 tablespoons water
1/4 teaspoon kosher salt
4 cups large broccoli florets
1 large fennel bulb, cut into 8 wedges
2 teaspoons canola oil
1/2 teaspoon freshly ground black pepper
18 grape tomatoes

1
Preheat grill to medium-high heat.
2
Place 1 bread slice on a grill rack coated with cooking spray; grill 1 minute on each side or until charred. Combine olive oil, almonds, anchovy paste, paprika, and garlic in a medium saucepan. Place saucepan on grill rack; cook 10 to 12 minutes or until garlic begins to brown.
3
Reduce grill heat to medium-low (about 300u00b0). Add grilled bread slice, vinegar, bell pepper, and chile to pan. Cook on medium-low heat for 45 minutes or until vegetables are very soft, stirring every 15 minutes. Remove pan from grill. Let stand 15 minutes.
4
Place bell pepper mixture, 2 tablespoons water, and salt in a food processor; process until smooth.
5
Return grill to medium-high heat. Combine broccoli, fennel, and canola oil in a large bowl; toss to coat. Arrange fennel mixture on grill rack coated with cooking spray; grill 3 minutes or until charred, turning occasionally. Sprinkle with black pepper. Place remaining 8 bread slices on grill rack; grill 1 minute on each side or until lightly charred. Serve dip with broccoli, fennel, tomatoes, and bread.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 9 (1/4-ounce) slices whole-grain baguette, divided, Cooking spray, 1/4 cup olive oil, 1/4 cup unsalted whole almonds, and more.

Yes, Smoky Red Pepper Dip With Grilled Crudités falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Smoky Red Pepper Dip With Grilled Crudités

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