Roasted Red Pepper Almond Dip Recipes

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ROASTED RED PEPPER AND ALMOND DIP



Roasted Red Pepper and Almond Dip image

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

1 cup sliced almonds
¼ cup mayonnaise
1 cup roasted red peppers, drained and patted dry
1 ounce finely grated Parmesan cheese
1 tablespoon balsamic vinegar
1 clove garlic, peeled
¼ teaspoon salt
⅛ teaspoon ground black pepper

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 DIP



Roasted Red Pepper Almond Dip image

Provided by Catherine McCord

Categories     Condiment/Spread     Kid-Friendly     Quick & Easy     Almond     Bell Pepper     Weelicious

Yield Makes 2 cups

Number Of Ingredients 9

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 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

Steps:

  • 1. Place the roughly chopped bread in the food processor and pulse for about 30 seconds to chop a little more finely.
  • 2. Add the remaining ingredients to the food processor and pulse until smooth.

ROASTED RED PEPPER DIP



Roasted Red Pepper Dip image

Provided by Ellie Krieger

Categories     appetizer

Time 25m

Yield 1 cup (serving size 1/4 cup)

Number Of Ingredients 6

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

Steps:

  • 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.

ROASTED RED PEPPER, ALMOND, AND GARLIC DIP



Roasted Red Pepper, Almond, and Garlic Dip image

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

1/2 cup almonds, whole, toasted (3 ounces)
1 cup roasted red pepper, from a jar, drained
2 teaspoons red wine vinegar
1 large garlic clove, peeled
2 tablespoons extra-virgin olive oil

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.

ROASTED RED PEPPER, ALMOND, AND GARLIC DIP



Roasted Red Pepper, Almond, and Garlic Dip image

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

1/2 cup whole natural almonds (about 3 ounces), toasted
1 cup drained roasted red peppers from jar
2 teaspoons red wine vinegar
1 large garlic clove, peeled
2 tablespoons extra-virgin olive oil

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 & ALMOND DIP



Roasted Red Pepper & Almond Dip image

My husband found this recipe on the British Medical Journal Website! Its from a competition amongst doctors to create a polymeal, which is a meal containing vital ingredients for a healthy heart. This was our favourite part of the meal.

Provided by Leither

Categories     Peppers

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 5

80 g almonds, shelled
285 g roasted red peppers packed in oil (reserve 2 tablespoons of olive oil from the jars)
3 garlic cloves, peeled and finely chopped
2 teaspoons red wine vinegar
black pepper, to taste

Steps:

  • Preheat oven to 220°C, gas mark 7.
  • Place almonds on a baking tray and roast for 8 minutes until just golden.
  • Allow to cool slightly then whiz in a blender until fine.
  • Drain the peppers reserving 2 tbsp of oil.
  • Add the peppers, garlic and vinegar to the blender and whiz until coarse.
  • With the machine running pour in the oil.
  • Season and serve with any raw vegetables you like to use for dipping.

ROASTED RED PEPPER DIP



Roasted Red Pepper Dip image

This creamy dip is a nice addition to an appetizer buffet. It's received many compliments, and I've handed out several copies of the recipe. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 8

1 cup fat-free sour cream
1/2 cup reduced-fat mayonnaise
1/2 teaspoon prepared horseradish
1/8 teaspoon cayenne pepper
4 drops hot pepper sauce
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1 medium sweet red pepper
Assorted fresh vegetables

Steps:

  • In a small bowl, combine the first five ingredients. Stir in the roasted red peppers. Cut a thin slice off one long side of sweet red pepper; remove seeds. Spoon dip into pepper cup. Serve with vegetables.

Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 192mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

SARAH'S ROASTED RED PEPPER DIP



Sarah's Roasted Red Pepper Dip image

A sweet and tangy dip that's great with crudites or tortilla chips.

Provided by sarah with an "h"

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 20m

Yield 6

Number Of Ingredients 8

2 large red bell peppers
2 tablespoons tomato paste
2 tablespoons mayonnaise
1 tablespoon sour cream
2 teaspoons vinegar
1 clove garlic
⅛ teaspoon cayenne pepper
salt to taste

Steps:

  • Preheat oven to broil.
  • Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a plastic bag, tied loosely with some air inside, for 15 minutes. Remove the stems and peel the peppers. Discard the cores and seeds. Cut peppers into wide strips.
  • Add the peppers, tomato paste, mayonnaise, sour cream, vinegar, garlic, and cayenne pepper in the bowl of a food processor. Pulse until almost smooth, 7 or 8 times. Salt to taste, if needed.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 60.4 calories, Carbohydrate 4.8 g, Cholesterol 2.8 mg, Fat 4.4 g, Fiber 1.3 g, Protein 0.9 g, SaturatedFat 0.9 g, Sodium 72.4 mg, Sugar 2.9 g

CAULIFLOWER WITH ROASTED ALMOND & PEPPER DIP



Cauliflower with Roasted Almond & Pepper Dip image

This tasty vegetable side dish can set a chilling scene on Halloween if you style it to look like a brain-try adding spiders and spiderwebs to your table setting. You can also serve it on Thanksgiving and pair it with the turkey and dressing. The festive orange sauce takes some time, but it tastes incredible.-Lauren Knoelke, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 10 servings (2-1/4 cups dip).

Number Of Ingredients 16

10 cups water
1 cup olive oil, divided
3/4 cup sherry or red wine vinegar, divided
3 tablespoons salt
1 bay leaf
1 tablespoon crushed red pepper flakes
1 large head cauliflower
1/2 cup whole almonds, toasted
1/2 cup soft whole wheat or white bread crumbs, toasted
1/2 cup fire-roasted crushed tomatoes
1 jar (8 ounces) roasted sweet red peppers, drained
2 tablespoons minced fresh parsley
2 garlic cloves
1 teaspoon sweet paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

  • In a 6-qt. stockpot, bring water, 1/2 cup oil, 1/2 cup sherry, salt, bay leaf and pepper flakes to a boil. Add cauliflower. Reduce heat; simmer, uncovered, until a knife easily inserts into center, 15-20 minutes, turning halfway through cooking. Remove with a slotted spoon; drain well on paper towels., Preheat oven to 450°. Place cauliflower on a greased wire rack in a 15x10x1-in. baking pan. Bake on a lower oven rack until dark golden, 35-40 minutes., Meanwhile, place almonds, bread crumbs, tomatoes, roasted peppers, parsley, garlic, paprika, salt and pepper in a food processor; pulse until finely chopped. Add remaining sherry; process until blended. Continue processing while gradually adding remaining oil in a steady stream. Serve with cauliflower.

Nutrition Facts : Calories 194 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 470mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.

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