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Creamy Spanish Dip

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Creamy cheese plus crunchy almonds and spicy crushed red pepper equals one delicious dip appetizer. Try it with blanched asparagus and cooked shrimp.
Updated Mar 2, 2010
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Ingredients

  • 1/2 cup slivered almonds, toasted
  • 1/2 cup roasted red bell peppers (from 7-ounce jar), drained and chopped
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup garlic-and-herb spreadable cheese (from 4- or 6.5-ounce container)
  • 1/4 cup chili sauce
  • 1 to 2 tablespoons milk

Steps

  • 1
    Place almonds in food processor bowl; cover and process 10 to 15 seconds or until finely ground. Add roasted peppers and crushed red pepper; cover and process about 10 seconds or until finely ground. Add cheese, chili sauce and 1 tablespoon of the milk; cover and process about 10 seconds or until well mixed. Add remaining 1 tablespoon milk if needed for dipping consistency.

Tips from the Betty Crocker Kitchens

  • tip 1
    This flavorful dip is based on romesco, a classic Spanish sauce served with fish and poultry, which includes almonds, red bell pepper, tomato, onion and garlic as hallmark ingredients.

Nutrition

Nutrition Facts are not available for this recipe
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