Roasted Red Pepper Dip

Roasted Red Pepper Dip

Copyright, 2005, Ellie Krieger, All rights reserved

1/3 cup whole natural almonds
1 cup jarred roasted red peppers,
1 teaspoon red wine vinegar
1 tablespoon shallot
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, vinegar and shallots 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
Nutritional Analysis per Serving
Calories: 141
Total Fat: 10 grams
Saturated Fat: 0.5 grams
Protein: 4 grams
Carbohydrates: 8 grams
Fiber: 2 grams

Recipe SummaryDifficulty: Easy Prep Time: 5 minutes Inactive Prep Time: 10 minutes Cook Time: 10 minutes Yield: 1 cup (serving size 1/4 cup)