Créé avec l’IA
Roasted Tomato and Red Pepper Dip
25 min 76 kcal par portion Moyen
Ingrédients
4 Portions
- tomatoes, roasted2 large
- red bell pepper, roasted1 medium
- almonds0,25 cup
- balsamic vinegar1 tablespoon
- smoked paprika0,5 teaspoon
- cayenne pepper0,25 teaspoon
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Place the roasted tomatoes and roasted red bell pepper into a food processor.
- 3
Add the almonds, balsamic vinegar, smoked paprika, and cayenne pepper to the food processor.
- 4
Blend the mixture until smooth and creamy.
- 5
Taste and adjust seasoning if necessary.
- 6
Transfer the dip to a serving bowl and serve with your choice of bread, crackers, or vegetables.
