If you are looking for a different dip to serve at your Superbowl or holiday party, try this easy and delicious almond & red pepper dip!
It’s perfect with veggies, so you can ditch the chips thereby saving calories. And because it is made with almonds, you get a bit of protein, vitamin E, and no cholesterol!
This dip is very refreshing…made with fresh ingredients and light tasting…not heavy and weighed down like onion dip.
- 1/2 cup whole toasted or roasted almonds or 1/2 cup of almond meal
- 1 12 oz jar of roasted red peppers, drained or 1 cup freshly roasted red peppers**
- 2 tsp red wine vinegar
- 1 -2 large garlic cloves
- 2 TBS extra virgin olive oil
- salt and pepper to taste
In a food processor or blender, chop almonds until very fine (if using almond meal, skip this step)
Add peppers, vinegar, and garlic and process until pureed 5 – 10 seconds.
Add olive oil and process until emulsified about 5 seconds–it should appear smooth with some grainy-ness from the almonds
Add salt and pepper to taste (I didn’t have to add any salt–it tasted great!)
*makes about 1 1/2 cups
You can use these cut up veggies to dip:
- baby carrots
- cucumber sticks
- sugar snap peas
- zucchini sticks
Nutritional content per 1/4 cup:
- calories: 116
- fat: 7g (1g saturated fat)
- protein: 1g
- sodium: 0mg
**Cut the peppers in half and clean out the seeds and innards. Place them on a baking sheet skin side up. Place the sheet in a 450-500 degree oven set on broil. The skin will start to blacken and soften in 7-10 minutes. Once the skins are brownish-black, remove from the oven and immediately place the peppers in a large ziplock bag. Close and let sit for 20 minutes or so (or until the peppers have time to cool and “sweat”). Once they have cooled you will be able to peel the skins right off. What you will have left is a moist, wonderfully cooked pepper ready to use. You can cook these ahead and store in an air tight container to use for recipes or sandwiches.