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Roasted Pepper Dip

This is from The Accidental Vegan by Gartenstein.  I’m not sure what’s up with the almonds.  She had us putting them in third, and it was difficult to get them fully blended.  Just what you want, nutty chunks in your dip.  Either put them in first and try to blend the heck out of them first, or maybe skip them.  Makes about 3 cups.

  • 1/2 c almonds
  • 1 jar (at least 8 oz.) roasted red peppers, drained
  • 1 can artichoke hearts, drained
  • 1 clove garlic
  • 1 T lemon juice
  • 1/2 c fresh basil leaves

Process or blenderize everything until smooth.  This was too much for my mini food processor, and I needed to do two batches.


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