Roasted Red Pepper Almond Dip

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5 from 1 vote

Roasted Red Pepper Almond Dip

Prep Time5

Total Time5

Servings:

Calories: 250kcal

Author: Catherine McCord

Ingredients

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 italian 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

Instructions

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

Nutrition

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