1/2 cwhole natural almonds (about 3 ounces), toasted
1 cdrained roasted red peppers from jar
2 tspred wine vinegar
1 clovegarlic minced
2 Tbspgarlic, minced
SERVE WITH ASSORTED VEGGIES FOR DIPPING
How to Make ROASTED RED PEPPER, ALMOND AND GARLIC DIP
- Very 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.
- 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.)