I think I have found my most favorite dip I’ve ever made.  Ever.  I have to admit that when I first saw the recipe for this Roasted Red Pepper Dip, I didn’t really have high expectations.  I like roasted red peppers and think they provide a fantastically bold flavor to dishes but the thought of an entire roasted red pepper dip didn’t really shake me in my shoes.  The simplicity of this dish was what drew me to it and since I’ve been sucked into catching up on Game of Thrones from the very beginning, I didn’t want anything to take me away from my iPad and another episode featuring Jon Snow.  But this dip left me standing in my kitchen chowing down scoop after scoop of this awesome dip.

Jarred roasted red peppers are blended in a food processor with toasted almonds, garlic, sherry vinegar, grated Parmesan cheese, and a little olive oil.  A small piece of whole wheat bread adds a thickening consistency and a dab of smoked paprika (my favorite spice EVER) gives the whole dip a smoky little hug.  I ate this dip with these amazing multigrain tortilla chips but this dip would be just as great with, well, anything.  Chips, pretzels, cucumbers, carrots…I even think this would be a perfect sauce for some pasta and veggies, it’s really so good.  You might already have the ingredients on hand (if you don’t have sherry vinegar, red wine vinegar can be substituted) so next time you are at the store, pick up a jar of roasted red peppers and make this when you need a quick snack or appetizer.  You won’t be disappointed.

The ingredients:

Place bell peppers, almonds, bread, garlic clove, olive oil, vinegar, grated ­Parmesan, water, and paprika in a food processor; process until smooth.

Serve with multigrain chips or sliced veggies.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine