• 10
    min
    Prep Time
  • 15
    min
    Cook Time
  • 25
    min
    Ready in

  • per
    Yield
  • 150
    cal
    Calories
  • User Review:
    0
  • User Rating:
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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:

  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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