Creamy Spanish Dip

Creamy Spanish Dip

Creamy cheese plus crunchy almonds and spicy crushed red pepper equals one delicious dip appetizer. Try it with blanched asparagus and cooked shrimp.

Prep Time

None

Total Time

00

Minutes

Makes

 

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
  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.
Makes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
To toast nuts, which brings out their flavor, cook in an ungreased heavy skillet over medium-low heat for 5 to 7 minutes, stirring frequently, until browning begins. Then, stir constantly until golden brown.
Did You Know?
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 Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.