Heres my ultra-famous Red Pepper Dip - especially delicious served with toasted pita chips. Roasted Red Pepper Dip Ingredients: 1/2 cup whole natural almonds (about 3 ounces), toasted in oven at 350 degrees for roughly 4 minutes 1 cup drained roasted red peppers from jar - (Trader Joes carries this!) 2 teaspoons red wine vinegar 1 large garlic clove, peeled 2 tablespoons extra-virgin olive oil 1/4 tsp. red pepper flakes 1/4 tsp. salt and pepper Preparation: Chop almonds in processor VERY finely. 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. (Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Posted on: Wed, 29 Jan 2014 05:50:11 +0000