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Roasted Red Pepper Dip

Roasted Red Pepper Dip

by Stacy Beeson


Posted on December 20, 2010 at 10:05 AM

Updated Monday, Dec 20 at 2:03 PM

Roasted Red Pepper Dip (makes 1 cup)

1/3 cup whole natural almonds
1 cup jarred roasted red peppers, drained
1 teaspoon red wine vinegar
1 tablespoon olive oil
Salt and pepper

Preheat the oven to 350 degrees F. Put the nuts on a baking sheet and toast until fragrant, about 10 minutes. Let cool.
Put the nuts into a processor and finely chop. Add pepper and vinegar to the bowl and process until smooth. While the processor is running, drizzle the oil into the bowl. Season with salt and pepper and serve.


Nutrition Information per ¼ cup serving:
Nutritional Analysis per Serving Calories: 141
Total Fat: 10 grams Saturated Fat: 0.5 grams
Protein: 4 grams Carbohydrates: 8 grams
Fiber: 2 grams