Roasted Red Pepper Dip
This creamy roasted red pepper dip is a savory spread that’s perfect for parties! Eat it with crackers, vegetables, and fruit!
Servings 16 people (1 TB per person)
- 1/4 cup almonds
- 1 roasted red pepper
- 1/2 cup Greek yogurt, plain
- 4 oz cream cheese, softened
- 1 T maple syrup (optional, use more to taste if desired)
- 1 T olive oil
- 1/2 tsp salt
Soak almonds in water for 1 hour or overnight. Drain and discard the water.Note: If not using almonds immediately, refrigerate and use within 2 days.
Add soaked almonds and remaining ingredients to a blender and blend until smooth.
Refrigerate dip at least 10 minutes before serving.
Serve with crackers, vegetables, or fruit.
Store in the fridge, and use within 10 days.
Yields approximately 1 cup of dip.
Nutrition information does not include optional maple syrup.
Calories: 48kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 129mg | Potassium: 37mg | Vitamin A: 105IU | Vitamin C: 1.1mg | Calcium: 21mg | Iron: 0.1mg