Roasted Red Pepper Almond Dip Recipes

ROASTED RED PEPPER AND ALMOND DIP

Steps:

• Heat a skillet over medium heat; cook and stir almonds until toasted and fragrant, 2 to 4 minutes.
• Combine toasted almonds and mayonnaise in a food processor; process until finely chopped. Add roasted red peppers, Parmesan cheese, balsamic vinegar, garlic, salt, and pepper; process until desired consistency is reached, scraping down the sides as needed.

ROASTED RED PEPPER & ALMOND DIP

Steps:

• 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.

ROASTED RED PEPPER, ALMOND, AND GARLIC DIP

Steps:

• Finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Season dip to taste with salt and pepper. Serve in small bowl.

ROASTED RED PEPPER TAPENADE

Steps:

• In a small saucepan, bring 2 cups water to a boil. Add garlic; cook, uncovered, just until tender, 6-8 minutes. Drain and pat dry. Place red peppers, almonds, tomato paste, oil, garlic, salt and pepper in a small food processor; process until blended. Transfer to a small bowl. Refrigerate at least 4 hours to allow flavors to blend., Sprinkle with basil. Serve with baguette slices.

ROASTED RED PEPPER ALMOND DIP

Steps:

• 1. Place the roughly chopped bread in the food processor and pulse for about 30 seconds to chop a little more finely.
• 2. Add the remaining ingredients to the food processor and pulse until smooth.

ROASTED RED PEPPER DIP

Steps:

• Preheat the oven to 350 degrees F. Put the nuts on a baking sheet and toast until fragrant, about 10 minutes. Let cool.
• Put the nuts into a processor and finely chop. Add pepper, vinegar and shallots to the bowl and process until smooth. While the processor is running, drizzle the oil into the bowl. Season with salt and pepper and serve.