Inspired by the classic romesco sauce—roasted peppers, Marcona almonds, paprika, and garlic—this dip’s only problem is how addictive it is. Like any respectable spread, you quickly find yourself (and, let's be honest, I'm speaking from first hand experience here) using it any and everywhere, from amping up your morning avocado toast to paired with grilled chicken to a very much welcome addition to your next grilled cheese.
juices drained
(about 3/4 cup)
peeled and cut into quarters
(with tender stems - about 1/2 ounce)
To Make The Romesco Dip: Combine all ingredients in a food processor or blender and process until smooth. Season to taste with salt and freshly ground black pepper. Serve with cut up raw vegetables or your favorite crackers.
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