Thursday, November 12, 2009

Roasted Red Pepper and Almond Dip

I've had this recipe filed away for about five years. I finally got around to trying it. I originally found it in the Atlanta newspaper.

I know it sounds weird... roasted red peppers and almonds??

But, it is so good. If you like roasted red peppers, you are sure to like this!


1/2 cup (3 ounces) whole toasted or oil-roasted almonds
1 (12 ounce) jar of roasted red peppers, drained
2 teaspoons red wine vinegar
1 large garlic clove
2 tablespoons extra-virgin olive oil
salt and pepper to taste

In a food processor, chop the almonds until very fine. Add peppers, vinegar and garlic; process until pureed, 5 to 10 seconds. Add olive oil and process until emulsified, about 5 to 10 seconds. Season to taste with salt and pepper. (Don’t add salt if you use salted almonds.)

Serve with pita chips, tortilla chips or veggies.

I served with homemade Baked Pita Chips.


3 (6 inch) pita bread rounds
olive oil cooking spray (like Pam)

Cut each pita into 8 wedges, then separate each into 2 pieces. Place on baking sheet inside side up in a single layer. Spray cooking spray evenly over wedges.

Bake at 400 degrees for 3 to 5 minutes or until crisp.

Pitas tend to have one side thinner than the other. I separate the thicker pieces and cook them for about 5 minutes, the thinner pieces for about 3 minutes.

Yield: 48 pita chips

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