Roasted Red Pepper Almond Dip
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
Calories: 250kcal | Carbohydrates: 13g | Protein: 7g | Fat: 20g | Sodium: 320mg | Fiber: 5g | Sugar: 4g
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