Directions:
- Place peppers in blender; puree.
- Add tomato, mayonnaise, almonds, vinegar, garlic and salt; puree until smooth.
- Slowly add oil while blender is running.
- The dip can be refrigerated in an airtight container for up to 4 days.
- Return to room temperature before serving.
- Serve with vegetables, crostini or pita crisps.
- *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.
- **To toast almonds, heat skillet over medium heat, add almonds, cook, stirring, until almonds are lightly browned, about 2 minutes, do not overcook.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.1 Kcal (532 kJ) | ||
| Calories from fat | 112.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.55g | 19% | |
|---|---|---|---|
| Cholesterol | 3.85mg | 1% | |
| Sodium | 149.99mg | 6% | |
| Potassium | 63.46mg | 1% | |
| Total Carbs | 2.58g | 1% | |
| Sugars | 1.49g | 6% | |
| Dietary Fiber | 0.81g | 3% | |
| Protein | 1.38g | 3% | |
| Vitamin C | 19.7mg | 33% | |
| Iron | 5.2mg | 29% | |
| Calcium | 17mg | 2% | |
| Amount Per 100 g | |||
| Calories | 311.55 Kcal (1304 kJ) | ||
| Calories from fat | 276.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.75g | 19% | |
|---|---|---|---|
| Cholesterol | 9.44mg | 1% | |
| Sodium | 367.66mg | 6% | |
| Potassium | 155.56mg | 1% | |
| Total Carbs | 6.31g | 1% | |
| Sugars | 3.65g | 6% | |
| Dietary Fiber | 1.98g | 3% | |
| Protein | 3.37g | 3% | |
| Vitamin C | 48.2mg | 33% | |
| Iron | 12.8mg | 29% | |
| Calcium | 41.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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