Prep 10 mins
Cook 0 mins
From Cooking Light
- 1 cup roasted red pepper
- 2 tablespoons toasted almonds
- 1 ounce whole grain bread
- 1 garlic clove
- 1 tablespoon olive oil
- 1 tablespoon sherry wine vinegar
- 2 tablespoons parmesan cheese, grated
- 1 tablespoon water
- 1⁄4 teaspoon paprika
- Combine all ingredients in a food processor. Process until smooth.
Very Good dip. We enjoyed it with tortilla chips but I think that pita bread or pita chips would be an even nicer accompaniment. Next time I think I'll add sliced black olives and a dash of lemon juice. Thank you. Posted for 2013 Spring Pic-A-Chef.