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Epicurious

Roasted Red Pepper Almond Dip

By Catherine McCord

5.0

(2)

Image may contain Plant Food Bread Vegetable and Produce
Photo by Catherine McCord
Cooks' Note

This recipe was originally published on Weelicious as "Roasted Red Pepper Almond Dip".

Recipe information

  • Total Time

    5 minutes

  • Yield

    Makes 2 cups

Ingredients

½ inch thick slice crusty bread (about ½ cup roughly chopped)
2 roasted red bell peppers, or 1 (12-ounce) jar
1 cup toasted slivered almonds
¼ cup parsley leaves
2 garlic cloves
2 tablespoons extra virgin olive oil
1 tablespoons red wine vinegar
½ teaspoon smoked paprika
½ teaspoon kosher salt

Preparation

  1. Step 1

    Place the roughly chopped bread in the food processor and pulse for about 30 seconds to chop a little more finely.

    Step 2

    Add the remaining ingredients to the food processor and pulse until smooth.

TagsDipBell PepperVegetableAlmondNutParsleyHerbs & SpicesPaprikaStarterSnackVeganVegetarianDairy FreeQuickEasyMake AheadFood ProcessorWeelicious

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