Red Pepper & Almond Dip

2 jars whole roasted red peppers or pimiento
1 cup whole almonds
1 garlic clove
1 Tbl balsamic vinegar
1/2 tsp fennel seeds
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cinnamon
1/8 tsp cayenne

1. Put all ingredients into a food processor and process until it’s a grainy paste. Scrape down the sides as needed, going for a coarse texture.
2. Scrape out of the bowl and into a container. Cover and store up to 10 days in the fridge.
3. Great as dip on toasted baguette rounds, crackers, wraps, or sandwiches.

If you want to roast your own red bell peppers: use tongs to hold your pepper over a gas flame and keep turning until the outer skin is charred and blackened. Place in a zip lock bag or air tight container for 15 minutes. Then run under running water to rub the skin off. Remove stems and seeds.


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