Recipes

  • May 04, 2020

    Roasted Red Pepper and Almond Dip

    By Joan Ballweg

    INGREDIENTS

    1 cup almonds
    ½ round of pita bread, toasted medium, torn in pieces
    1 12-oz. jar of fire roasted red peppers, drained
    2 cloves garlic
    ¼ cup olive oil
    ¼ tsp. 7 Chili Blend Hot Pepper Seasoning

    ⅛ tsp. salt

    INSTRUCTIONS

    1.Using a food processor, finely grind almonds and pour into a bowl.

    2.Finely grind remaining ingredients.

    3.Combine everything.

    4.Serve as an appetizer with crackers or chips.

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