Photo: Roasted Red Pepper Dip Recipe
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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By thomps_me2002_6...
Seattle, WA
on October 20, 2010
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My Aunt had a similar dip and when I found this dip, I asked her if it was the way she made it? The only difference was she added Chipotle sauce/juice from maranating Chipotles, to taste/hotness. I get rave reviews and always asked to bring it to parties and events. I have a friend who owns a corporate planning and events management company and is asked all the time to service at different events! This is an Awesome Dip you will be the Bell of the Ball!
By rsw20_11792783
Aiken, SC
on April 09, 2009
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I love to use roasted rep peppers and was happy to find such a good and low fat recipe. The almonds really add an extra dimension. To save time on the day of my party I roasted the pepper the day before, skinned it and placed in a bag with a small amount of olive oil. I only used about 1/2 teaspoon of olive oil when mixing the ingredients together since the pepper already had oil. I used the 1T. shallot and also 1 clove of garlic as several others had suggested. This was delicious with the smoked turkey wrapped asparagus, endive and also pita chips. Will definitely make again!
By jovanna_2562938
Long Island, NY
on February 24, 2009
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...and light and healthy. I sometimes switch to almond oil and white wine vinegar. Whatever good oil and vinegar you have on hand all works. I do not use a tablespoon of oil, usually just one teaspoon is good b/c it makes consistency for easy dipping and spreading. I usually serve this b/4 a heavy main course so no one fills up on a heavy appetizer. I usually serve it w/veggies and a bread to dip with. It spreads easily on a bruschetta or similar type, bag-ready toast; and you can have them even spread on bruschetta, made up ahead of time, ready for your guests to serve themselves as an antipasto.
Read all 26 reviews