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Roasted Red Pepper and Almond Vegan Dip

  1. Home
  2. Roasted Red Pepper and Almond Vegan Dip
  • 10
    min
    Prep Time
  • 15
    min
    Cook Time
  • 25
    min
    Ready in

  • per
    Yield
  • 150
    cal
    Calories
    • User Review:
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    • User Rating:
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    Roasted Red Pepper and Almond Vegan Dip

    Recipe Overview

    • Author’s name:Vegor
    • Recipe type:Dip
    • Allergens:tree nuts
    • Seasons:
    • Cuisines:
    • Courses:

    Recipe Description

    This vibrant Roasted Red Pepper and Almond Vegan Dip blends roasted red peppers with almonds to create a deliciously creamy and flavorful spread. The natural sweetness of the peppers, combined with the nutty richness of almonds, results in an exquisite, well-rounded dip. Its smooth texture and bold flavors make it perfect as a charming appetizer for any occasion. Best served with fresh bread, vegetable sticks, or as a spread on sandwiches, this vegan dip is a crowd-pleaser that offers a delightful taste experience.

    Ingredients

    • 1 cup raw almonds
    • 2 tablespoons olive oil
    • 1 tablespoon lemon juice
    • 2 cloves garlic
    • 1 teaspoon smoked paprika
    • Salt to taste

    Steps:

    1. Preheat oven to 350°F (175°C).
    2. Place the almonds on a baking sheet and roast for about 10 minutes until golden brown, stirring halfway.
    3. Add roasted red peppers, roasted almonds, olive oil, lemon juice, garlic, and smoked paprika to a blender.
    4. Blend until smooth, scraping down sides as needed, season with salt to taste.
    5. Transfer the dip to a bowl and garnish with a drizzle of olive oil before serving.

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    Vegor “The scientist”

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