Roasted Red Pepper & Almond Dip
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
3-4
ingredients
- 80 g almonds, shelled
- 285 g roasted red peppers packed in oil (reserve 2 tablespoons of olive oil from the jars)
- 3 garlic cloves, peeled and finely chopped
- 2 teaspoons red wine vinegar
- black pepper, to taste
directions
- Preheat oven to 220°C, gas mark 7.
- Place almonds on a baking tray and roast for 8 minutes until just golden.
- Allow to cool slightly then whiz in a blender until fine.
- Drain the peppers reserving 2 tbsp of oil.
- Add the peppers, garlic and vinegar to the blender and whiz until coarse.
- With the machine running pour in the oil.
- Season and serve with any raw vegetables you like to use for dipping.
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RECIPE SUBMITTED BY
I work in the voluntary sector in the beautiful city of Edinburgh. I love dance, music and Taiko drumming. I am always planning my next meal and love using recipezaar to make something tasty from my organic veggie box. I lived in Japan for 2 years and love Japanese food.