Summer Time Roasted Pepper & Almond Dip

In summer, I absolutely LOVE a dip in which to dig veggies and crackers. There is something about that elegant “happy hour” that starts the evening and can help leave your worries at the door, enjoy the warm end of day and make you feel like you’re on holiday.

Aperitif is very common in Europe, mainly Italy or France and refers usually to an alcoholic beverage to stimulate your appetite. In order not to make you drunk, finger food would be found alongside and helps the conversations going, the groups mixing and spending time with each other before being sat down for dinner.

In France where I’m from, the “apero” (aperitif shortened) is basically all of it together, the cocktails or wine, the food, and I have always loved the idea of making an effort to find new and tasty recipes. It’s a prelude to dinner, it makes you wait while the final touches are brought to the meal and offers a glimpse of what dinner might be.

Growing up, the options were often over-salty nuts and savoury biscuits so I made a point of always bringing baby tomatoes to lighten the aperitif, knowing well that as soon as I started on those salty almonds I would not be able to stop.

Over time and now being mindful of what I prepare and even offer to my guests, I like to make tasty but healthy options, and I want to make sure everyone still has room for dinner.

You will always find nice olives in a bowl when I have people over for dinner or when I go to friends’ and we’re all contributing to the food. I find them delicious and it doesn’t hurt knowing that they’re actually great for you: healthy fats full of omega-3, a vegetable, an anti-inflammatory, sooo tasty, what’s not to love?

And what I particularly enjoy, is the dips. I love dips, I make dips, and I have it for lunch and dinner while cooking. This recipe is great to dip in carrot or cucumber sticks, it’s vibrant in colour (= phytonutrients that we need), full of flavour, with extra protein thanks to the almonds.

To make it, you can roast the peppers yourself but I like to buy the ready roasted peppers that make me gain time and that are delicious.

Once you have blended the almonds to a crumbly texture, just add the peppers and the rest of the ingredients and blend some more, until it’s all well combined and looks like a paste.

I hope you love this recipe as much as I do, and are ready to wow your next dinner party. If you’re not having anyone over soon, just make it and spread it on a slice of toasted sourdough and wow yourself. You deserve it.