Red Pepper-Potato Dip With Crudités

• 2 1/2 tablespoons minced garlic cloves
• 1/2 cup toasted almonds
• 1 jar (12 oz.) roasted red peppers, drained
• 1/4 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 medium russet potato (about 8 oz.), peeled, cubed, and boiled until tender
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon pepper
• About 12 oz. romaine lettuce spears (about 2 large heads)
• 8 ounces jicama, peeled and cut into thick 3-in.-long sticks
• 1 bunch radishes, trimmed and halved

1. Whirl garlic and almonds in a food processor until coarsely ground. Add peppers, oil, juice, and 1/4 cup water; whirl until the texture of salsa. Add cooked potato, salt, and pepper and pulse to blend, scraping bowl as needed. Serve with lettuce, jicama, and radishes.
2. Note: Nutritional analysis is per 1/3-cup serving of dip.

garlic, almonds, red peppers, extravirgin olive oil, lemon juice, russet potato, kosher salt, pepper, jicama, radishes

Taken from www.myrecipes.com/recipe/red-pepper-potato-dip-crudites (may not work)