Roasted Red Pepper Almond Dip: Your New Obsession!
Red pepper dip: craft this vibrant and smoky almond dip in minutes. Perfect for parties, snacks, or spreading on sandwiches.
Ingredients
- 1/2 inch thick slice crusty bread (about 1/2 cup roughly chopped)
- 2 roasted red bell peppers, or 1 12-ounce jar
- 1 cup toasted slivered almonds
- 1/4 cup italian parsley leaves
- 2 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 tablespoons red wine vinegar
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
Instructions
- Place the roughly chopped bread in the food processor and pulse for about 30 seconds to chop a little more finely.
- Add the remaining ingredients to the food processor and pulse until smooth.
Notes
- For an extra smoky flavor, char your bell peppers directly over a gas flame or under a broiler until skin is blackened, then peel. This deepens the roasted red pepper dip's profile. - If the dip is too thick, add a tiny splash of water or a little more olive oil to reach your desired consistency. - Storage: This dip keeps well in an airtight container in the refrigerator for up to 3-4 days. Allow it to come to room temperature slightly before serving for the best flavor.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.