Photo by Catherine McCord
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Active Time
5 minutes
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Total Time
5 minutes
Ingredients
Makes 2 cups
1/2 inch thick slice crusty bread (about 1/2 cup roughly chopped)
2 roasted red bell peppers, or 1 (12-ounce) jar
1 cup toasted slivered almonds
1/4 cup parsley leaves
2 garlic cloves
2 tablespoons extra virgin olive oil
1 tablespoons red wine vinegar
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
Step 1
1. Place the roughly chopped bread in the food processor and pulse for about 30 seconds to chop a little more finely.
Step 2
2. Add the remaining ingredients to the food processor and pulse until smooth.
Cooks' Note
This recipe was originally published on Weelicious as "Roasted Red Pepper Almond Dip".
Leave a Review
Reviews (2)
Back to TopHoly **** this is good!
larktavia
Berkeley, CA
8/4/2017
Prepared this to accompany crudite. It is excellent - gobbled up by entire family. Easy, flavorful and beautiful. Probably better with bread than veggies. I added bread crumbs last to monitor the final texture and only used about 1/3.
caseymaxine
Denver, CO
4/16/2017
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