Roasted Red Pepper & Almond Dip

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 3
• 80 g almonds, shelled
• 285 g roasted red peppers packed in oil (reserve 2 tablespoons of olive oil from the jars)
• 3 garlic cloves, peeled and finely chopped
• 2 teaspoons red wine vinegar
• black pepper, to taste

Recipe

• 1 preheat oven to 220°c, gas mark 7.
• 2 place almonds on a baking tray and roast for 8 minutes until just golden.
• 3 allow to cool slightly then whiz in a blender until fine.
• 4 drain the peppers reserving 2 tbsp of oil.
• 5 add the peppers, garlic and vinegar to the blender and whiz until coarse.
• 6 with the machine running pour in the oil.
• 7 season and serve with any raw vegetables you like to use for dipping.