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A delicious dip like no other. Don't go with the same old, same old when it comes to your next gathering of friends and family (such events are when 98% of dips are consumed, according to me, just now, making up that statistic). Serve up fire-roasted flavor so good, everyone will willingly accept a suspension of the no double dip rule.
The latest recipe from Andy Suarez, a Chicago-based private chef with a passion for food, entertaining, and teaching. From his parents he learned about the special relationship between friends and foods, and he brings that knowledge to every event and cooking class he offers. Learn more about Chef Andy Suarez at his website, and contact him for your next event.
Total Time: 15 minutes.
Servings: 2-4.
1. Blend escalivada, garbanzos, almonds and olive oil until desired consistency in a blender or food processor.
2. Slice cucumber, carrots, bell peppers and guindilla peppers to serve with dip.
3. Serve the dip in a bowl, with paprika stylishly and flavorfully sprinkled on top, and surrounded by those sliced veg and peppers. Or, like you see in the photo above. Whatever the moment calls for.
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