roasted red pepper, almond and garlic dip
(1 rating)
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originally published in Bon Appetit magazine in July 2003. This will fit anyone using the fit for life diet.
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(1 rating)
yield
serving(s)
prep time
5 Min
Ingredients For roasted red pepper, almond and garlic dip
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1/2 cwhole natural almonds (about 3 ounces), toasted
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1 cdrained roasted red peppers from jar
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2 tspred wine vinegar
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1 clovegarlic minced
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2 Tbspgarlic, minced
- SERVE WITH ASSORTED VEGGIES FOR DIPPING
How To Make roasted red pepper, almond and garlic dip
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1Very 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.
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2Season dip to taste with salt and pepper. Transfer to small bowl.
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3(Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
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Categories & Tags for ROASTED RED PEPPER, ALMOND AND GARLIC DIP:
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