Creamy Spanish Dip

  • Prep 0 min
  • Total 0 min
  • Servings 0
Creamy Spanish Dip


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


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    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.



Expert Tips

  • 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.
  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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