Roasted Red Pepper and Marcona Almond Dip Gelson's
Roasted red peppers and Marcona almonds blend in this flavorful dip, perfect for crackers or veggies. Easy to make and extra delicious with a Parmesan twist.
Ingredients
- 1 12-ounce jar roasted red peppers, drained well
- 1 cup Marcona almonds
- 1 large clove garlic, smashed
- 4 Tbsp olive oil
- 2 Tbsp sherry vinegar, plus more to taste
- 1 tsp tomato paste
- ½ tsp smoked Spanish paprika
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Minced Italian parsley, for garnish
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