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Roasted Red Pepper and Almond Dip
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2005 Golden Whisk Awards
(Our top 10 recipes of the year)
Katy Shrout of Atlanta adapted this recipe for the "What Can I Bring?" column. She originally found it on epicurious.com. This spread is best if the flavors are allowed to blend, so whip it up an hour to 24 hours in advance and store in the refrigerator.
Hands on time: 5 minutes Total time: 5 minutes Serves: 1
Ingredients:
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1/2 cup (3 ounces) whole toasted or oil-roasted almonds
1 (12-ounce) jar roasted red peppers, drained, about 1 cup
2 teaspoons red wine vinegar (or vegan red wine vinegar)
1 to 2 large garlic cloves
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
Instructions:
In a food processor, chop the almonds until very fine. Add peppers, vinegar and garlic; process until pureed, 5 to 10 seconds. Add olive oil and process until emulsified, about 5 seconds. Season to taste.
Nutrition:
Per tablespoon: 47 calories (percent of calories from fat, 72), 1 gram protein, 2 grams carbohydrates, 1 gram fiber, 4 grams fat (trace saturated fat), no cholesterol, 1 milligram sodium.
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