Romesco Dip by Regina

Ingredients

• 1 (16-ounce) jar roasted red peppers, drained
• ½ cup sliced almonds, toasted
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons sherry vinegar
• 1 tablespoon Carrington Farms Organic Pumpkin Seed Oil
• 2 cloves garlic, coarsely chopped
• ½ teaspoon kosher salt, plus more as needed
• ¼ teaspoon freshly ground black pepper, plus more as needed

Directions

1. Place all the ingredients in the bowl of the food processor fitted with the blade attachment or a blender. Blend until just smooth, stopping to scrape down the sides of the bowl as needed, about 1 minute. Taste and season with more salt and pepper as needed. Transfer to a bowl and serve with crackers, crostini, or raw vegetables.

Enjoy!