Roasted red pepper and almond dip | Kaiser PermanenteAbout Kaiser Permanente HomeKaiser Permanente Home

Char the fresh peppers over a gas flame or under a hot broiler. Put in a medium bowl, cover with plastic wrap and allow to sweat for 5 minutes. Remove, scrape off the charred skin (do not wash) and remove and discard the stems and seeds. Set aside. If using jarred peppers, rinse and let drain.Using a large skillet, gently toast the almonds over medium heat for 5 to 6 minutes. Set aside.In a sauté pan, heat the olive oil and sauté the onion and garlic until soft but not brown.In a food processor, combine the onion mixture, bell peppers, almonds, basil (or other fresh herb), bread and lemon juice or vinegar, and process until fairly smooth, but still a little textured. Season to taste with salt and pepper. The dip can be stored, covered, in the refrigerator for up to 3 days.