Roasted red pepper and almond dip- low cal/fat

NurseNatalie2011
NurseNatalie2011 Posts: 281
edited September 24 in Recipes
I love, love, love this dip! Enjoy!

Roasted red pepper and almond dip
3 tbs slices almonds, toasted
1 12oz jar raosted red peppers, rinsed, drained, patted dry
1 slice firm whole wheat bread
1 garlic clove, peeled
2 tsp balsamic vinager
1 1/2 tsp EVOO
1/8 tsp cayenne

Combine all ingredients in a food processer or blender until smooth. Good for about 5 days in the fridge. Makes 4 servings.

I have it with veggies or pita chips or even spead it on sandwhiches for some extra flavor.

Nutrition: cal 64, carbs 7, fat 3, protein 2, fiber 1, sodium 113

Replies

  • bevpulse
    bevpulse Posts: 35 Member
    Thanks! Have saved it!
  • Nikstergirl
    Nikstergirl Posts: 1,549 Member
    Sounds yummy!! Thanks for sharing!
  • kaymd
    kaymd Posts: 470 Member
    Sounds yummy! How many people does this recipe serve though?

    Hahaha...sorry found it. I was reading it too fast.
  • Mindow
    Mindow Posts: 8
    That sounds awesome!!!! Do you grind the bread up in the dip?
  • NurseNatalie2011
    NurseNatalie2011 Posts: 281
    That sounds awesome!!!! Do you grind the bread up in the dip?

    Yes, I just ripped it apart and tossed it into the food processer. It thickens the dip up. If you are going to use a gluten free bread, just make sure that it is more of a hearty type because a soft type of bread will not work as well. (I am just guessing by your user name!)
  • Mindow
    Mindow Posts: 8
    You totally read my mind!! Thanks so much. The dip sounds incredible, can't wait to try.
  • Kimber2336
    Kimber2336 Posts: 131
    bump
  • Breckgirl
    Breckgirl Posts: 606 Member
    We are having a dip and chip contest at work and I'm totally going to do this! Thanks!
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