Defiant Dip Day
Categories: Recipes, Roasted Red Pepper Dip
I read in a food magazine the other day that ‘dips are out’. News that something’s out doesn’t sit well with me. When Tim Gunn of that runway show announced that capris were out, I filled my closet with them in revolt. You can imagine what I did when I heard whoopie pies were the new cupcake.
So, with a fabulous summer holiday weekend upon us, I wanted to share one of my all-time favorite, go-to dips.
Roasted Red Pepper Dip
2 red bell peppers, roasted (you can used jarred if you want)
1 plum tomato, seeded and chopped
1/2C each, mayo and toasted sliced almonds (toast your own or buy them already toasted)
2T balsamic vinegar
1 clove garlic
1/2t sea salt
2T extra virgin olive oil
Place everything except olive oil in a blender and whiz it up. Puree until smooth. Drizzle in oil while blender is running. So easy and so good.
Serve with veggies, pita chips, whatever you like. It’s also great on sandwiches and in wraps.
Makes 1-1/2 Cups
Enjoy!
What’s your favorite summertime food?
Final days to enter my H2O Audio giveaway!
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