Roasted Red Pepper Dip
3 oz whole almonds, toasted
1 jar roasted red peppers
2 teaspoons red wine vinegar
1 large clove garlic
2 tablespoons olive oil
Very fine chop toasted almonds in a food processor.
Add garlic and pulse a few times. Add roasted red peppers and pulse to a coarse.
With machine running, drizzle in olive oil and process until thickened slightly.
Season to taste with salt.
Serve with fresh veggies or black pepper chips.
Dip may be made on day ahead, kept covered and refrigerated.
Bring to room temp to serve.