ROASTED RED PEPPER, ALMOND AND GARLIC DIP
This will fit anyone using the fit for life diet.
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- 1/2 c
- whole natural almonds (about 3 ounces), toasted
- 1 c
- drained roasted red peppers from jar
- 2 tsp
- red wine vinegar
- 1 clove
- garlic minced
- 2 Tbsp
- garlic, minced
SERVE WITH ASSORTED VEGGIES FOR DIPPING
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.
2Season dip to taste with salt and pepper. Transfer to small bowl.
3(Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)