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Ingredients12 m servings 73 cals
Original recipe yields 16 servings (2 cups)
- Heat a skillet over medium heat; cook and stir almonds until toasted and fragrant, 2 to 4 minutes.
- Combine toasted almonds and mayonnaise in a food processor; process until finely chopped. Add roasted red peppers, Parmesan cheese, balsamic vinegar, garlic, salt, and pepper; process until desired consistency is reached, scraping down the sides as needed.
- Cook's Note:
- Nutritional yeast can be used in place of the Parmesan cheese, if desired.
Per Serving: 73 calories; 6.3 g fat; 2.2 g carbohydrates; 2.1 g protein; 3 mg cholesterol; 132 mg sodium. Full nutrition
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