Garlicky Roasted Red Pepper and Almond Dip

From Susan Russo.

• 1 1/2 tablespoons olive oil
• 1/2 teaspoon crushed red pepper flakes
• 2 garlic cloves, thinly sliced
• 1/2 cup blanched almonds, lightly toasted
• 1 1/4 cups drained roasted red peppers
• 2 teaspoons balsamic vinegar
• A couple of pinches of salt

In a small pan over medium-low heat, warm olive oil. Add red pepper flakes and sliced garlic, and saute until golden and fragrant, about 3 minutes. Keep an eye on it, as it can burn quickly! Remove from heat.

Grind almonds in a food processor. Add garlic-oil, roasted red peppers, vinegar and a pinch of salt. Process until a thick sauce forms. Taste, and salt as desired. Cover and refrigerate, but bring to room temperature before serving.

Makes just over 1 cup or 8 servings.

Per serving (per 2 tablespoons): 93 calories; 8 g fat (1 g saturated fat; 77 percent calories from fat); 4 g carbohydrates; 0 mg cholesterol; 286 mg sodium; 2 g protein; 2 g fiber.