Photo by Catherine McCord
Cooks' Note
This recipe was originally published on Weelicious as "Roasted Red Pepper Almond Dip".
Recipe information
Total Time
5 minutes
Yield
Makes 2 cups
Ingredients
½ inch thick slice crusty bread (about ½ cup roughly chopped)
2 roasted red bell peppers, or 1 (12-ounce) jar
1 cup toasted slivered almonds
¼ cup parsley leaves
2 garlic cloves
2 tablespoons extra virgin olive oil
1 tablespoons red wine vinegar
½ teaspoon smoked paprika
½ teaspoon kosher salt
Preparation
Step 1
Place the roughly chopped bread in the food processor and pulse for about 30 seconds to chop a little more finely.
Step 2
Add the remaining ingredients to the food processor and pulse until smooth.
Recipe notes
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