Sunset Foods' roasted red pepper dip

Recipe by Hey Jude
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READY IN: 10mins
YIELD: 1 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place peppers in blender; puree.
  • Add tomato, mayonnaise, almonds, vinegar, garlic and salt; puree until smooth.
  • Slowly add oil while blender is running.
  • The dip can be refrigerated in an airtight container for up to 4 days.
  • Return to room temperature before serving.
  • Serve with vegetables, crostini or pita crisps.
  • *To roast peppers, heat broiler; place whole peppers on foil-lined baking sheet and broil, turning as needed, until blackened on all sides, remove to brown paper bag; remove skins once cool enough to handle.
  • **To toast almonds, heat skillet over medium heat, add almonds, cook, stirring, until almonds are lightly browned, about 2 minutes, do not overcook.
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