Canadian Thanksgiving was at my SIL’s place in Peterborough. She asked that we bring hors d’œuvres so I made three dips. This one was blog-worthy.
Roasted Red Pepper Dip
Makes about 250 mL dip
Ingredients:
- 160 g roasted red peppers, skin and seeds removed
- 15 g roasted garlic purée
- 1 g salt
- 10 mL red wine vinegar
- 20 g almond flour
Directions:
- Combine everything in your food processor and process until smooth.
- Serve at room temperature with crackers or bread.
Kitcheninspirations 