Roasted red pepper dip


Recipe by: Ellie Krieger


  • 35g whole natural almonds
  • 175g roasted red peppers in a jar, drained
  • 1 tsp red wine vinegar
  • 1 tbsp shallots
  • 1 tbsp olive oil
  • Salt
  • Freshly ground black pepper

Use imperial measurements


How to make Roasted red pepper dip

1) Preheat the oven to 180C/Gas 4.

2) Put the almonds on a baking tray and toast until fragrant, about 10 minutes. Let cool.

3) Put the nuts into a food processor and finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chop . Add the red pepper, vinegar and shallots to the bowl and process until smooth. While the processor is running, drizzle the oil into the bowl.

4) Season with salt and pepper and serve.