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!

ROASTED RED PEPPER AND ALMOND DIP

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.

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