Roasted Red Pepper Dip

Roasted Red Pepper Dip

Ready in 30 minutes

This tangy dip goes well on vegetables, toasted bread, or crackers.

Top-ranked recipe named "Roasted Red Pepper Dip"

4 avg, 2 review(s) 100% would make again


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1/3 cup whole natural almonds
1 cup Red peppers; - Roasted & chopped
1 teaspoon Balsamic vinegar
1 tablespoon shallot
1 tablespoon olive oil
1/4 teaspoon Kosher Salt; - to taste
1/4 teaspoon Black pepper

Original recipe makes 8



Preheat the oven to 350 degrees F. Put the nuts on a baking sheet and toast until fragrant, about 10 minutes. Let cool.

Roast the peppers either over a flame or under the broiler. Peel the skin, remove the seeds and membranes then roughly chop the remaining pepper.

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.

Each (2 Tbs) serving contains an estimated:

Cals:44, FatCals: 32, TotFat: 3.5g

SatFat: 0g, PolyFat: 1g, MonoFat: 3g

Chol: 0g, Na: 49mg, K: 67mg

TotCarbs: 4g, Fiber: 1g, Sugars: 1g

NetCarbs: 3g, Protein: 1g

Adapted from recipe by: Chef Ellie Krieger


I served this on grilled romaine lettuce hearts.


Added on Award Medal
Verified by stevemur
Calories Per Serving: 45 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I made edits to this recipe.]
promfh 7 years ago
I served this on grilled romaine lettuce hearts. [I posted this recipe.]
promfh 7 years ago
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