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Archive for November 4th, 2019

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:

  1. Combine everything in your food processor and process until smooth.
  1. Serve at room temperature with crackers or bread.

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