This mouthwatering roasted red pepper dip is sure to be a crowd pleaser! Serve it as an appetizer, snack, or lunch with pita bread, baguette, or fresh veggies...or serve on top of pasta or beside roasted vegetables at dinner. Enjoy!

Ingredients:

🔺 5 large red peppers, quartered, with seeds removed

🔺 1 onion or 3 shallots, peeled and sliced into wedges

🔺 1 bulb of garlic, papery outer skin removed, and cut in half 

🔺 ¼ cup slivered almonds

🔺 2 Tbsp extra-virgin olive oil

🔺 2 tsp Pomegranate Dark Balsamic Vinegar

🔺 1 tsp smoked paprika 

🔺 Squeeze of lemon juice

🔺 Optional: ½ c. grated paremesan cheese

Method:

🔺 Preheat the oven to 425°.

🔺 Lightly toast the almonds in a dry pan over medium-high heat for a couple moments. Keep your eye on them and stir constantly so they don’t burn! Set aside and let cool.

🔺 Place the peppers, onion, and halved garlic bulb on a parchment-lined baking sheet. Drizzle generously with olive oil, season with salt, pepper, and smoked paprika, and toss.

🔺 Roast for 45 to 50 minutes, turning once during cooking.

🔺 Add the roasted red peppers, garlic, and onion to a food processor along with the oil from the pan, the toasted almonds, the Pomegranate Balsamic Vinegar, lemon juice, the parmesan cheese, and salt and pepper, then blend.

🔺 Transfer dip to a bowl and garnish with another drizzle of Pomegranate Balsamic, and chopped fresh parsley. Enjoy!