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Capsicum Dip With Vegetable Crudites
Cara Boatswain
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Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course
Appetizer
Servings
6
Ingredients
200
g
gluten-free char-grilled capsicum
drained
1
garlic clove
chopped
2
tablespoons
olive oil
1-2
tablespoons
red wine vinegar
50
g
ground almonds
Salt and pepper to taste
Instructions
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.
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