Red Pepper and Sour Cream Dip with Blue Cheese

2 large red peppers roasted until charred, then peeled and chopped

1⁄2 cup blanched almonds, toasted and chopped

1 clove garlic, minced

1 T lemon juice

1/2 t coriander

2 T fresh parsley, chopped

2 T extra virgin olive oil

salt and pepper

1 c sour cream

1/2 cup crumbled blue cheese



In a blender combine all ingredients except for sour cream and blend until smooth. When pepper mixture is smooth, add sour cream and blend again until all ingredients are thoroughly combined. Season with salt and pepper as needed. Pour into a bowl and garnish with crumbled blue cheese and fresh cilantro leaves. Serve with potato chips or crusty bread.