This versatile dip adds zesty flavor to any food it's served with. Top with additional sliced almonds and diced roasted red peppers, if desired. Serve with pita wedges, crackers, or crudites.

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Recipe Summary

prep:
10 mins
cook:
2 mins
total:
12 mins
Servings:
16
Yield:
2 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a skillet over medium heat; cook and stir almonds until toasted and fragrant, 2 to 4 minutes.

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  • 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.

Nutrition Facts

73 calories; protein 2.1g 4% DV; carbohydrates 2.2g 1% DV; fat 6.3g 10% DV; cholesterol 2.9mg 1% DV; sodium 131.8mg 5% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/06/2018
3.6.18 I failed to pat the roasted peppers dry and the dip was a little runny so I just drained it for a couple minutes to reach the right texture. "Note to Self: be sure to pat the peppers dry next time." The balsamic flavor is subtle the almonds give it a bit of a acrunchy texture and the roasted peppers bring some sweetness. Do allow it to chill in the fridge as the flavor improves. HurdBird thanks for sharing. Read More
(1)
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