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Category: Appetizer

Food Item: Vinegar

Title: Roasted Red Pepper, Almond, and Garlic Dip


1/2 c whole natural almonds (about 3 ounces), toasted
1 c drained roasted red peppers from jar
2 t Dry Creek Olive Company Pomegranate Vinegar
1 large garlic clove, peeled
2 T Three Orchards olive oil


1. Very finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree.
2. With machine running, pour olive oil through feed tube and process until puree thickens slightly.
3. Season dip to taste with salt and pepper. Transfer to small bowl.

Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. Serve with Pita Chips.

Provided by Dry Creek Olive Company, Healdsburg, California.

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