Sun-Dried Tomato and Roasted Red Pepper Dip
Sun-Dried Tomato and Roasted Red Pepper Dip
Open in full-screen mode

Sun-Dried Tomato and Roasted Red Pepper Dip

Preparation
15 MIN
Makes
1 ½ cups (375 ml)
Choix sain
Share

Ingredients

Preparation

  1. In a food processor, chop the nuts, tomatoes and garlic with the lemon juice.
  2. Add the peppers and pulse for a few seconds or until the peppers are almost puréed. Season with salt and pepper.
  3. Serve with toasted baguette and/or raw vegetables.

Note

You can use store-bought roasted peppers for this recipe. Just make sure to rinse and drain them. Dip will keep for 3 to 5 days in the refrigerator.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum