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1 garlic clove
2 red or orange bell peppers, roasted
1/2 cup toasted pecans
1 tablespoon sherry vinegar or any kind of vinegar
1/2 cup grated Parmigiano Reggiano cheese
3 tablespoons extra-virgin olive oil (or enough to make dip creamy)
Instructions
2 red or orange bell peppers, roasted
1/2 cup toasted pecans
1 tablespoon sherry vinegar or any kind of vinegar
1/2 cup grated Parmigiano Reggiano cheese
3 tablespoons extra-virgin olive oil (or enough to make dip creamy)
1. Place garlic in food processor; pulse until chopped. Add remaining ingredients and process until creamy. Serve with shrimp cocktail, raw veggies, crackers or pita bread.
