Roasted Red Pepper Almond Dip
- 1/2 cup almonds unroasted
- 2-3 red peppers roasted (or about 1 cup chopped)
- 1-2 cloves garlic depending on how much you like garlic
- 1 Tablespoon red wine vinegar
- 1/2 tsp smoked paprika
- salt to taste
Finely chop the almonds in a high-speed blender or food processor.
Add the remaining ingredients and process until the dip is almost smooth, but still has some texture.
Serve with raw veggies or crackers. This dip also makes a great sandwich spread.
Make the dip a day or two ahead and refrigerate until you're ready to use it. It's best when served at room temperature
Calories: 83kcal | Carbohydrates: 5g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 168mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1324IU | Vitamin C: 51mg | Calcium: 34mg | Iron: 1mg