roasted red pepper and almond dip

roasted red pepper and almond dip
  • 1 cup sliced almonds
  • 1/4 cup mayonnaise
  • 1 cup roasted red peppers, drained and patted dry
  • 1 ounce finely grated Parmesan cheese
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic, peeled
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper


  1. Heat a skillet over medium heat; cook and stir almonds until toasted and fragrant, 2 to 4 minutes.
  2. 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.

06/13/2019
roasted red pepper and almond dip, recipe PT15M PT1H 5 455 calories

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