Roasted Red Pepper Dip
Roasted red peppers and almonds are the base for this simple dip that is tasty and good for you! It can be served with a variety of veggies for dipping or pita chips.
10 Minutes
Ingredients:
1/2 cup whole natural almonds, toasted
1 cup jarred roasted red peppers, drained
2 teaspoons red wine vinegar
1 tablespoon shallot, chopped
2 tablespoons olive oil
Salt and pepper
Method:
Toast the almonds in a preheated 350 degree oven. Toast until the nuts are fragrant and slightly golden, about 10 minutes. Let cool.
Place the almonds into the bowl of a food processor, pulse until
finely chopped. Add roasted red peppers, vinegar and shallots;
process until smooth. While the processor is running, slowly pour in
the olive oil. Season with salt and pepper. Serve room temperature
or chilled with assorted crudite or pita chips.