Roasted Red Pepper Dip

Name: Roasted Red Pepper Dip
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 1 cup (serving size 1/4 cup)
Cuisine: middle-eastern
Ingredients: 1/3 cup whole natural almonds; 1 cup jarred roasted red peppers, drained; 1 teaspoon red wine vinegar; 1 tablespoon shallot; 1 tablespoon olive oil; Salt and pepper

Recipe courtesy of Ellie Krieger

Show: Healthy Appetite with Ellie Krieger

Episode: Food of Love

Roasted Red Pepper Dip

0 Reviews

Level: Easy
Yield: 1 cup (serving size 1/4 cup)
Nutritional Analysis

Per Serving

Calories

117 calorie

Total Fat

9 grams

Saturated Fat

0.5 grams

Cholesterol

0 milligrams

Sodium

229 milligrams

Carbohydrates

6 grams

Dietary Fiber

1.5 grams

Protein

2 grams

Sugar

2 grams

Total: 25 min
Prep: 5 min
Inactive: 10 min
Cook: 10 min

Level: Easy
Yield: 1 cup (serving size 1/4 cup)
Nutritional Analysis

Per Serving

Calories

117 calorie

Total Fat

9 grams

Saturated Fat

0.5 grams

Cholesterol

0 milligrams

Sodium

229 milligrams

Carbohydrates

6 grams

Dietary Fiber

1.5 grams

Protein

2 grams

Sugar

2 grams

Total: 25 min
Prep: 5 min
Inactive: 10 min
Cook: 10 min

Ingredients

1/3 cup whole natural almonds

1 cup jarred roasted red peppers, drained

1 teaspoon red wine vinegar

1 tablespoon shallot

1 tablespoon olive oil

Salt and pepper

Directions

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.