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