capsicum dip with vegetable crudites
This tangy gluten-free capsicum dip is screaming for carrot sticks to be dipped in it!
- 200g gluten-free char-grilled capsicum, drained
- 1 garlic clove, chopped
- 2 tablespoons olive oil
- 1-2 tablespoons red wine vinegar
- 50g ground almonds
- Salt and pepper to taste
- Place capsicum, garlic, olive oil and vinegar in a food processor. Process until smooth. Add almonds and season to taste. Blend briefly.
- Serve dip with the vegetable crudités or gluten-free crackers.
This recipe for gluten-free capsicum dip with vegetable crudites first appeared in Issue 12 of Australian Gluten-Free Life magazine. For more gluten-free entertaining ideas pick up a copy today.
Gluten-Free Capsicum Dip recipe by Sandra Basic, photography by Brandee Meier.