It’s tailgating season, so we thought it would be appropriate to transform a chip and dip recipe! There are so many positives about this recipe: red peppers are really good for you! Don’t believe us? Check it out!! We included garlic in this recipe and that is a biggie on the cancer fighting foods list. There is no dairy in this recipe, so it is tailgate / leave out in the open friendly! AND, it’s delicious!!!! We used sweet potato chips and jicama slices for dipping, but you can use any fresh veggie or veggie chips (just check the ingredients!)
1/3 cup whole natural almonds
1 cup jarred roasted red peppers, drained (or you can roast your own!)
1 1/2 tsp red wine vinegar
4 cloves of garlic, roasted
3 TBSP olive oil, divided
4 sage leaves
Salt and Pepper
Fry the sage leaves – heat 2 TBSP olive oil to medium high. Fry sage leaves until crisp, drain on paper towel
Make the Dip – Preheat the oven to 350 degrees. Put the nuts on a baking sheet and toast until fragrant, about 10 minutes. Let cool. (Be careful not to over-toast them…. they turn bitter!)
Put the nuts into a processor and finely chop. Add peppers, vinegar and garlic to the bowl and process until smooth. While the processor is running, drizzle 1 TBSP of olive oil into the bowl. Season with salt and pepper.
Garnish with crumbled crispy sage leaves!