This vibrant red pepper and almond dip can be slathered on grilled chicken, fish or steak. Spoon it over baked potatoes. Eat it with tortilla or pita chips. Use it as a sandwich spread in place of mayo.
This dish can be assembled in a few minutes. The longest part is toasting the almonds (10 mins) and roastings the red peppers (20 mins)
Preheat oven to 450F.
Cut peppers in half, remove the seeds and membranes.
Line a baking sheet with parchment paper.
Lay peppers on the sheet, cut side down.
Roast for 15-20 minutes or until the skins are very dark.
Once the skins are blackened, remove from the oven.
Cover peppers with foil for about 10 minutes, or until cool enough to handle.
Peel off the skin and discard.
Preheat oven to 350F.
Spread the nuts in an even layer on a baking sheet or in a cake tin.
Roast for 5 minutes, then gently shake the tin to redistribute the nuts.
Return to oven for another 5 minutes.
Remove from over and allow to cool.
Add the nuts, red peppers, all other ingredients and a little water to your food processor, or nutribullet. Process until smooth, adding water as needed to loosen it. Add salt to taste.
0 servings