Wednesday, August 15, 2012

Roasted Red Pepper Dip

This dip is  fresh and light, with added goodness from savory toasted almonds. Best served with herb crackers or crusty bread!

  • 1/3 cup whole natural almonds
  • 1 cup roasted red peppers, if from a jar- drained
  • 1 tsp red wine vinegar
  • 1 tablespoon chopped shallots
  • 1 tablespoon EVOO
  • Salt and pepper, to taste
  •  1/2 tsp minced garlic, optional

  • Toast the almonds in a oven to 350 degrees F, until fragrant, about 10 minutes. Let cool.
    Put the nuts into a processor and finely chop. Add pepper, vinegar, shallots and garlic to the bowl and process until smooth.

    While the processor is running, slowly pour in the oil and mix till well blended.
    Season with salt and pepper and serve.


    No comments:

    Post a Comment