Try this Spanish-inspired roasted red pepper dip recipe on slices of toasted baguette or as an accompaniment to grilled chicken or steak.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2014


Recipe Summary

15 mins


Ingredient Checklist


Instructions Checklist
  • Pulse peppers, almonds, parsley, oil, vinegar, garlic, pepper and salt in a food processor until finely chopped together. (This should have a chunky consistency, rather than smooth.)



Make Ahead Tip: Cover and refrigerate for up to 1 day.

For the best flavor, toast nuts and seeds before using in a recipe. To toast small nuts, chopped nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

130 calories; protein 2.8g 6% DV; carbohydrates 9g 3% DV; dietary fiber 0.8g 3% DV; sugars 0.3g; fat 7.7g 12% DV; saturated fat 0.9g 4% DV; cholesterolmg; vitamin a iu 892.7IU 18% DV; vitamin c 5.3mg 9% DV; folate 5.5mcg 1% DV; calcium 34.6mg 4% DV; iron 0.6mg 3% DV; magnesium 17.3mg 6% DV; potassium 57.2mg 2% DV; sodium 337.4mg 14% DV; thiaminmg 1% DV.