This easy-to-make dip combines homemade creamy almond mayonnaise, roasted red peppers, and spices to create one of the most flavorful party appetizers there is.
Course Appetizer
Cuisine Dip
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
Total Time 25 minutesminutes
Servings 16Ounces
Calories 100kcal
Author Ginny McMeans
Ingredients
For Almond Mayonnaise
¾cupraw almonds, then soak overnight covered with water
2tablespoonsfresh lemon juice, that is about ½ lemon
½teaspoonmustard powder
½teaspoonsea salt
¼teaspoonblack pepper
½cup extra virgin olive oil
Red Bell Peppers
1cuproasted red bell peppers- fresh roasted or from a jar - directions below for roasting your own it may take 2 bell peppers depending on the size
The Remaining Ingredients
1clovegarlic
2teaspoonslemon juice
½teaspoonsea salt
Instructions
Make the Almond Mayonnaise
Soak the almonds overnight in water to cover by about double. Soak at least 3 hours or overnight. They will bulk up in size. Drain.
Place the almonds in a blender.
Add the next 4 ingredients - not the oil.
Turn on your blender and blend until it is as smooth as you can get it. Different blenders will do different work because of the amount of power that they have. No matter what your blender you will get a delicious almond mayonnaise.
Now slowly pour in the olive oil through the opening in the lid.
Roasting Bell Peppers
Heat the broiler. Place the bell peppers on a baking sheet and on the top shelf under the broiler. With tongs turn often to get all sides blackened.
Let cool and then rub off the blackened skin with a damp paper towel or peel with a paring knife if you are having trouble. Just grab an edge of the skin with the knife and peel off. Remove all the seeds. Set aside.
Making the Dip
Place roasted and cleaned red bell pepper in a blender.
Add 1 cup of the almond mayonnaise and the remaining ingredients.
Blend.
Taste and see if you would like a little bit more lemon. Sometimes I do. Sometimes I don't.
It will firm up a bit with sitting. Place in the refrigerator.