Recipe information
Yield
Makes about 1 1/4 cups Servings
Ingredients
1
/2 cup whole natural almonds (about 3 ounces), toasted
1
cup drained roasted red peppers from jar
2
teaspoons red wine vinegar
1
large garlic clove, peeled
2
tablespoons extra-virgin olive oil
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Preparation
Very 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. Transfer to small bowl. DO AHEAD Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.
Nutrition Per Serving
Per tablespoon: calories
36 total fat
3 g saturated fat
0 cholesterol
0