Roasted Red Pepper Dip

  • Copyright 2005, Ellie Krieger, All Rights Reserved
Total Time:
25 min
Prep:
5 min
Inactive Prep:
10 min
Cook:
10 min
Yield:
1 cup (serving size 1/4 cup)
Level:
Easy

Ingredients

  • 1/3 cup whole natural almonds
  • 1 cup jarred roasted red peppers, drained
  • 1 teaspoon red wine vinegar
  • 1 tablespoon shallot
  • 1 tablespoon olive oil
  • Salt and pepper

Directions

Preheat the oven to 350 degrees F. Put the nuts on a baking sheet and toast until fragrant, about 10 minutes. Let cool.

Put the nuts into a processor and finely chop. Add pepper, vinegar and shallots to the bowl and process until smooth. While the processor is running, drizzle the oil into the bowl. Season with salt and pepper and serve.

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