-
10
minPrep Time -
15
minCook Time -
25
minReady in -
perYield -
150
calCalories
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
- 3 large roasted red peppers
- 1 cup raw almonds
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic
- 1 teaspoon smoked paprika
- Salt to taste
Steps:
- Preheat oven to 350°F (175°C).
- Place the almonds on a baking sheet and roast for about 10 minutes until golden brown, stirring halfway.
- Add roasted red peppers, roasted almonds, olive oil, lemon juice, garlic, and smoked paprika to a blender.
- Blend until smooth, scraping down sides as needed, season with salt to taste.
- Transfer the dip to a bowl and garnish with a drizzle of olive oil before serving.
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