Much as I love a good cheesy dip, sometimes I'm looking for something a little lighter. Cooking Light's January/February issue featured a few different dips and I was drawn to this roasted red pepper dip. I liked that it was served cold, meaning you could make it ahead of time. I also liked that it was no more difficult than throwing a few ingredients into a food processor.
As it turns out, it's a pretty versatile dip. We ate this with vegetables, crackers, and baguette slices. The bread and almonds bulk it up a little bit so that you don't feel like you're eating liquified red bell peppers. I highly recommend doubling the below recipe--what I did--because one batch makes a pretty small amount (4 servings according to the magazine).

One Year Ago: Cannoli
Two Years Ago: Banana Coconut Muffins
Three Years Ago: Banana Chocolate Chip Coffee Cake


Roasted Red Pepper Dip
from Cooking Light Jan/Feb 2013

Ingredients:
-1 cup roasted red bell peppers
-2 tbsp toasted almonds
-1 ounce whole grain bread
-1 garlic clove
-1 tbsp olive oil
-1 tbsp sherry vinegar (I subbed white wine vinegar)
-2 tbsp grated Parmesan
-1 tbsp water
-1/4 tsp smoked paprika (I used regular paprika)

Directions:
1. Add all ingredients to the bowl of a food processor. Process until smooth.
2. Serve with vegetables, baguette slices, or crackers.