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Roasted Red Pepper, Almond, and Garlic Dip

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“From Bon Appétit, July 2003, Cooking for Health article. It says, “The Spanish sauce known as romesco is usually high in fat; this version contains less oil, but just as much flavor.” Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. Nutrition info per serving: calories 36; total fat 3g; saturated fat 0; cholesterol 0.”
1 1/4 cups

Ingredients Nutrition

  • 12 cup almonds, whole, toasted (3 ounces)
  • 1 cup roasted red pepper, from a jar, drained
  • 2 teaspoons red wine vinegar
  • 1 large garlic clove, peeled
  • 2 tablespoons extra-virgin olive oil


  1. 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. Serve in small bowl.

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