Sunset Foods' Roasted Red Pepper Dip

1. 1

   Place peppers in blender; puree.

2. 2

   Add tomato, mayonnaise, almonds, vinegar, garlic and salt; puree until smooth.

3. 3

   Slowly add oil while blender is running.

4. 4

   The dip can be refrigerated in an airtight container for up to 4 days.

5. 5

   Return to room temperature before serving.

6. 6

   Serve with vegetables, crostini or pita crisps.

7. 7

   *To roast peppers, heat broiler; place whole peppers on foil-lined baking sheet and broil, turning as needed, until blackened on all sides, remove to brown paper bag; remove skins once cool enough to handle.

8. 8

   **To toast almonds, heat skillet over medium heat, add almonds, cook, stirring, until almonds are lightly browned, about 2 minutes, do not overcook.

* Per serving · 4 servings · Values may vary.

No additional tips available.