1 large garlic clove, smashed
- 1/2 teaspoon crushed red pepper flakes
- 3 roasted red bell peppers, halved, membranes removed
- 1/2 cup organic almonds, coarsely chopped
- 1 tbsp olive oil
- Salt and pepper
Coat a medium nonstick skillet with cooking spray. Add the garlic and red pepper flakes, and cook over low heat for 10 minutes. Place cooled roasted red peppers in a food processor, and pulse until coarsely chopped. Add the almonds, garlic, and red pepper flakes. Pulse just until coarsely ground. Slowly add the oil, and pulse one or two more times. Season with salt and pepper to taste.
Makes 3 servings.
Serve this delicious dip with celery, sliced cucumber, or whole wheat crackers for a healthy treat.