A classic Catalan sauce but with a healthy twist - the oil is removed. The only thing missing from this fabulous dip is the calories.

Utensil:

Saladmaster Machine

Cookie Sheet

Yield: 16 Servings, 2 tablespoons/17 g each

Ingredients:

1 large red bell pepper, seeded and sliced

2 tablespoons green chilies, diced (30 g)

4 cloves garlic, minced

1 cup almonds, blanched (145 g)

14.5 ounces tomatoes, drained and diced (411 g)

2 teaspoons red wine vinegar (10 mL)

1 ¼ teaspoon kosher salt (6.25 mL)

1 teaspoons smoked paprika (5 mL)

¼ teaspoon sugar (1.25 mL)

1/8 teaspoon cayenne pepper (.6 mL)

Directions:

Place cut bell pepper pieces on cookie sheet and put under broiler for approximately 10 to 15 minutes. When edges are beginning to blacken, turn and roast other side for approximately 10 to 15 minutes.

Place all ingredients, except potato, into food processor with metal blade in bottom and blend until uniformly mixed.

Place in serving bowl and wait for flavors to blend. Serve at room temperature.

Nutrition information per serving: 49 calories, 4g fat, 0g saturated fat, 0mg cholesterol, 143 g sodium, 3g carbohydrate, 1g dietary fiber, 1g sugar, 2g protein

Nutritional analysis includes approximately 6 potato crisps each serving

Tips:

Do not substitute regular paprika for smoked paprika; it is important to enhance the full-flavor of this recipe.

If purchasing canned diced-tomatoes look for fire-roasted – it’s a nice addition to the flavor.

This dip can be served with roasted cauliflower, crackers, chips or as a sauce for shrimp or fish.

The recipe is shown with sliced potatoes that have been lightly browned – delicious combination.