Spanish Red Pepper Dip with Whole Earth Almond Butter


Spanish Red Pepper Dip with Whole Earth Almond Butter


  • 4 roasted red peppers from the jar
  • 2 tbsps Whole Earth almond butter
  • 1 clove garlic
  • 1 tsp hot smoked paprika
  • 1 slice of stale white bread, torn into chunks
  • 4 tbsps extra virgin olive oil
  • 2 tsps sherry vinegar (or 1 tsp balsamic vinegar if you don’t have sherry)
  • Salt & pepper to taste
  • Honey or agave to taste


  1. Blend the red peppers, almond butter, garlic, paprika and bread in a food processor until no large chunks are visible
  2. While the motor is running, pour in the olive oil, followed by the vinegar
  3. Remove the lid and taste the dip; it will probably need salt, but would a little honey help too! Add a little salt, pepper and sweetness at a time until it’s seasoned to perfection.
  4. Serve with toasted flatbreads and veg crudités.

Serving suggestions: This dip will keep for a couple of weeks covered in the fridge and is also delicious as a pasta sauce or spooned over white fish or grilled chicken.

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