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1/2 cup small-chopped cantaloupe
1 cup small-chopped red bell pepper
1/2 cup roasted almond butter
1 tbsp. balsamic vinegar
2 tsp. Chinese five-spice powder
1 tbsp. finely chopped fresh mint, for garnish
Blend all ingredients (except mint) in a food processor or at high speed in a blender until bell pepper skins are well blended and mixture is emulsified. Add more almond butter if dip is too thin.
Place in a serving bowl, press plastic wrap firmly on surface and refrigerate overnight, or at least 1 hour. Top with mint just before serving.
Makes 1 1/2 cups