(A Gluten-Free Favorite for Snacking or Entertaining)

This smoky, savory dip is one our podcast guest Michelle Kooi's family favorites, especially in summer when she can roast red peppers herself. It's perfect served with gluten-free crackers or fresh veggies and comes together in minutes. Plus, it's make-ahead friendly!

⭐ Ingredients

• ½ cup whole natural almonds, toasted and cooled

• 1 cup roasted red peppers, drained (from a jar or homemade in summer)

• 2 teaspoons red wine vinegar

• 1 large garlic clove

• 2 tablespoons extra virgin olive oil

• Salt and pepper to taste

🔪 Instructions

1. Toast the almonds if they aren’t already. Let them cool completely.

2. Process almonds in a food processor until finely chopped.

3. Add roasted red peppers, red wine vinegar, and garlic to the processor.

4. Pulse until a coarse purée forms.

5. With the machine running, slowly drizzle in the olive oil until combined.

6. Season to taste with salt and pepper.

🥕 Serving Suggestions

Serve with gluten-free crackers or fresh-cut veggies like:

• Carrot sticks

• Celery

• Cucumber slices

❄️ Make-Ahead Tip

You can make this dip ahead of time and store it in the refrigerator. Just let it come to room temperature before serving for the best flavor and texture.