Roasted Red Pepper, Almond, and Garlic Dip
photo by Leggy Peggy
- Ready In:
- 15mins
- Ingredients:
- 5
- Yields:
-
1 1/4 cups
ingredients
- 1⁄2 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
directions
- 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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Reviews
-
Fabulous and unusual dip that impressed everyone at a neighbourhood drinks party, and had them puzzling over what the main ingredients were. To start, I toasted unblanched almonds in the oven for about 10 minutes. Had to use white wine vinegar as that was all I had. Will make this often -- will have to, as there sure weren't any leftovers.
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana