- 1/2 cup whole almonds (about 3 ounces), toasted
- 1 cup roasted red peppers (see note)
- 2 teaspoons red wine vinegar
- 1 large garlic clove, peeled
- 2 tablespoons extra virgin olive oil
Very finely chop almonds in a food processor. Add roasted peppers, vinegar and garlic; process to a coarse purée. With the machine running, pour olive oil through the feed tube and process until purée thickens slightly. Season dip to taste with salt and pepper. Transfer to a small bowl.
Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.
Beer pairing: This dip pairs well with Hefeweizen.
To roast peppers, put whole peppers on a baking sheet lined with foil and roast in a 450˚ F oven, or broil, turning the peppers as each side browns, until they have darkened, even blackened, and collapsed. (A hot grill works great, too.)
Gather the corners of the foil and wrap up the peppers. Cool until you can handle them, about 15 minutes, then remove the blackened skin and seeds under running water. (You probably won’t get all the skin off, which is ok.)