Dip - Romesco Dip

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Chowhound
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Dip - Romesco Dip

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1 (12 ounce) jar roasted red bell peppers, drained
¾ cup slivered blanched almonds
⅓ cup fresh flat-leaf parsley leaves
¼ cup olive oil
1 tablespoon red wine vinegar
2 cloves garlic
1 teaspoon paprika
½ teaspoon salt
½ teaspoon ground black pepper
Pretzel crisps

Combine roasted peppers, almonds, parsley, olive oil, vinegar, garlic, paprika, salt, and pepper in a food processor. Blend until smooth. Serve with pretzel crisps.
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