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.
Provided By: Amanda F.