The Spanish sauce known as romesco is usually high in fat; this version contains less oil, but just as much flavor.

1/2 cup whole natural almonds (about 3 ounces), toasted
1 cup drained roasted red peppers from jar or grilled and peeled.
2 teaspoons red wine vinegar or white.
1 large garlic clove, peeled
2 tablespoons extra-virgin olive oil
salt and pepper to taste.

Very finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Season dip to taste with salt and pepper. Transfer to small bowl. (Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.) Per tablespoon: calories, 36; total fat, 3 g;saturated fat, 0; cholesterol, 0

Makes about 1 1/4 cups