Categories: Dips, Appetizers, Low-fat, Vegan 
      Yield: 10 servings 
  
      2    Yellow bell peppers 
           -- halved 
      2    Red bell peppers; halved 
      8 lg Whole garlic cloves 
           -- unpeeled 
     12    Almonds 
      1 tb Olive oil 
      1 ts Sherry wine vinegar 
           -OR- red wine vinegar 
           Cayenne pepper 
           Crudites 
           Toasted pita wedges 
  
  Preheat broiler.  Line heavy large baking sheet with foil.  Arrange peppers 
  cut side down in center of baking sheet; surround with garlic. Broil 6 
  inches from heat until peppers are blackened and garlic is tender, turning 
  garlic often, about 12 minutes.  Gather foil up around peppers and garlic; 
  let stand until cool enough to handle, about 10 minutes.  Working over bowl 
  to catch any juices, peel and seed peppers; reserve juices. Keeping red and 
  yellow peppers separate, cut into pieces; transfer to 2 separate bowls. 
  Peel and chop garlic, discarding any hard pieces. 
   
  Finely chop 6 almonds in processor.  Add yellow peppers, half of garlic, 1 
  teaspoon reserved pepper juice, 1/2 tablespoon oil, 1/2 teaspoon vinegar 
  and pinch of cayenne and puree.  Season with salt and pepper.  Transfer to 
  small bowl. 
   
  Using clean processor, repeat with remaining 6 almonds, red peppers, 
  remaining garlic, 1 teaspoon pepper juice, 1/2 tablespoon olive oil, 1/2 
  teaspoon vinegar and pinch of cayenne.  Season with salt and pepper.  (Can 
  be made 6 hours ahead.  Cover and chill purees separately.  Bring to room 
  temperature before serving.) 
   
  Simultaneously spoon each puree into shallow bowl.  Shake bowl gently, 
  allowing purees to meet in center.  Serve with crudites and pita wedges. 
   
  Makes about 1-1/4 cup. 
   
  PER 2-TABLESPOON SERVING: calories, 30; fat, 2 g; sodium, 1 mg; 
  cholesterol, 0 
   
  Source: Richard Sax and Marie Simmons in: Bon Appetit (June 1993) Typed for 
  you by Karen Mintzias