Sunset Foods' Roasted Red Pepper Dip

• 2 whole jarred roasted red peppers, drained or 2 red bell peppers, roasted
• 1 plum tomato, chopped
• 1/2 cup mayonnaise
• 1/2 cup toasted sliced almonds
• 2 tablespoons balsamic vinegar
• 1 clove garlic, coarsely chopped
• 1/2 teaspoon kosher salt
• 2 tablespoons extra virgin olive oil

1. Place peppers in blender; puree.
2. Add tomato, mayonnaise, almonds, vinegar, garlic and salt; puree until smooth.
3. Slowly add oil while blender is running.
4. The dip can be refrigerated in an airtight container for up to 4 days.
5. Return to room temperature before serving.
6. Serve with vegetables, crostini or pita crisps.
7. *To roast peppers, heat broiler; place whole peppers on foil-lined baking sheet and broil, turning as needed, until blackened on all sides, remove to brown paper bag; remove skins once cool enough to handle.
8. **To toast almonds, heat skillet over medium heat, add almonds, cook, stirring, until almonds are lightly browned, about 2 minutes, do not overcook.

red peppers, tomato, mayonnaise, almonds, balsamic vinegar, clove garlic, kosher salt, extra virgin olive oil

Taken from www.food.com/recipe/sunset-foods-roasted-red-pepper-dip-70025 (may not work)