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RECIPE: Sundried Tomato and Roasted Pepper Dip
- Yield: Serves 6-8 1x
Description
This recipe utilizes gourmet pre-packaged ingredients like roasted almonds, jarred fire-roasted peppers, and sundried tomatoes to create a complex and delicious dip that pairs well with crudités and crackers. For extra zing, you can blend in your favorite olives, capers, or raw garlic.
Ingredients
Units
Scale
- 2 whole heads garlic
- 2 Tbsps plus 1/3 cup olive oil, divided
- 1 cup jarred fire-roasted peppers
- 1/3 cup jarred sundried tomatoes
- 1 cup roasted almonds
- Salt to taste
Instructions
- Set the oven to 400°F. Trim the tops off two heads of garlic and top with 2 tablespoons of the olive oil. Roast until soft and fragrant, about 30 minutes. Set aside to cool.
- In the bowl of a food processor, add peppers, sundried tomatoes, almonds, and 1/3 cup olive oil. Pop the roasted garlic cloves out of their paper cases and into the food processor. Pulse until everything is well blended, adding salt to taste.
Notes
When using the food processor, always make sure it’s unplugged before dipping in a finger or tasting spoon.
Read Party-Time Plant-Based Dips for more recipes.
