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Roasted red pepper dip in celery
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Roasted Red Pepper Almond Dip

Course: Appetizer
Cuisine: Vegan
Keyword: Gluten Free, Oil Free
Servings: 6
Calories: 83kcal
Author: Singing Vegan

Equipment

  • Food processor

Ingredients

  • 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

Instructions

  • 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

Nutrition

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