Best 3 Roasted Red Pepper And Almond Dip Recipes
Roasted red pepper and almond dip, a vibrant and flavorful spread, is the perfect appetizer or snack for any occasion. This article explores the art of creating the perfect roasted red pepper and almond dip, delving into the selection of the right ingredients, the roasting process, and the balancing of flavors. Whether you prefer a creamy, smooth dip or a chunky, textured one, this article will guide you through the steps of creating a tantalizing dip that will impress your guests and leave them craving more.
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ROASTED RED PEPPER, ALMOND, AND GARLIC DIP
Categories Condiment/Spread Sauce Garlic Nut Pepper No-Cook Low Fat Almond Bell Pepper Summer Healthy Bon Appétit
Yield Makes about 1 1/4 cups
Number Of Ingredients 5
Steps:
- Very finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Season dip to taste with salt and pepper. Transfer to small bowl. (Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
ROASTED RED PEPPER AND ALMOND DIP
This versatile dip adds zesty flavor to any food it's served with. Top with additional sliced almonds and diced roasted red peppers, if desired. Serve with pita wedges, crackers, or crudites.
Provided by HurdBird
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 12m
Yield 16
Number Of Ingredients 8
Steps:
- Heat a skillet over medium heat; cook and stir almonds until toasted and fragrant, 2 to 4 minutes.
- Combine toasted almonds and mayonnaise in a food processor; process until finely chopped. Add roasted red peppers, Parmesan cheese, balsamic vinegar, garlic, salt, and pepper; process until desired consistency is reached, scraping down the sides as needed.
Nutrition Facts : Calories 73 calories, Carbohydrate 2.2 g, Cholesterol 2.9 mg, Fat 6.3 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 131.8 mg, Sugar 0.7 g
ROASTED RED PEPPER, ALMOND, AND GARLIC DIP
From Bon Appétit, July 2003, Cooking for Health article. It says, "The Spanish sauce known as romesco is usually high in fat; this version contains less oil, but just as much flavor." Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. Nutrition info per serving: calories 36; total fat 3g; saturated fat 0; cholesterol 0.
Provided by mersaydees
Categories Nuts
Time 15m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Season dip to taste with salt and pepper. Serve in small bowl.
Tips:
- For the smoothest dip, use roasted red peppers from a jar. If using fresh peppers, roast them until the skins are charred and easily peeled off.
- To make the dip ahead of time, roast the red peppers and almonds up to 3 days in advance. Store them in separate airtight containers in the refrigerator.
- When ready to serve, bring the roasted red peppers and almonds to room temperature for about 30 minutes. Then, simply blend them together with the remaining ingredients until smooth.
- Serve the dip with pita chips, crackers, or vegetables. It's also great as a spread on sandwiches or wraps.
- Garnish the dip with a drizzle of olive oil, a sprinkle of paprika, or some chopped fresh herbs.
Conclusion:
This roasted red pepper and almond dip is a delicious and versatile appetizer or snack. It's easy to make, can be made ahead of time, and is always a crowd-pleaser. So next time you're looking for a quick and easy appetizer, give this recipe a try.
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