Skip to Content
Menu

Creamy Spanish Dip

  • Save Recipe
  • Jump to Recipe
Updated Mar 2, 2010
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Creamy cheese plus crunchy almonds and spicy crushed red pepper equals one delicious dip appetizer. Try it with blanched asparagus and cooked shrimp.

Creamy Spanish Dip

  • Prep Time 0 min
  • Total 0 min
  • Ingredients 6
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 1/2 cup slivered almonds, toasted
  • 1/2 cup roasted red bell peppers (from 7-ounce jar), drained and chopped
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup garlic-and-herb spreadable cheese (from 4- or 6.5-ounce container)
  • 1/4 cup chili sauce
  • 1 to 2 tablespoons milk

Instructions

  • Step 
    1
    Place almonds in food processor bowl; cover and process 10 to 15 seconds or until finely ground. Add roasted peppers and crushed red pepper; cover and process about 10 seconds or until finely ground. Add cheese, chili sauce and 1 tablespoon of the milk; cover and process about 10 seconds or until well mixed. Add remaining 1 tablespoon milk if needed for dipping consistency.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved