Roasted Red Pepper Romesco Dip

Roasted Red Pepper Romesco Dip
Roasted Red Pepper Romesco Dip | https://saltandwind.com Inspired by the classic romesco sauce—roasted peppers, Marcona almonds, paprika, and garlic—this dip’s only problem is how addictive it is....
Skill
Beginner
Course
Appetizer
Cuisine
Spanish
Ingredients
8
Hands-On Time
5 minutes
Total Time
5 minutes
Yield
About 3 cups
Servings
15
Diet
Dairy-Free, Gluten-Free, Vegan, Vegetarian
Season
Winter, Spring, Summer, Fall
Roasted Red Pepper Romesco Dip | https://saltandwind.com
Skill
Beginner
Course
Appetizer
Cuisine
Spanish
Ingredients
8
Hands-On Time
5 minutes
Total Time
5 minutes
Yield
About 3 cups
Servings
15
Diet
Dairy-Free, Gluten-Free, Vegan, Vegetarian
Roasted Red Pepper Romesco Dip | https://saltandwind.com

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.

Ingredients

  • 1 (15-ounce) jar roasted bell peppers

    juices drained

  • 6 ounces blanched almonds

    (about 3/4 cup)

  • 4 to 5 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 3/4 teaspoon smoked paprika
  • 3 garlic cloves

    peeled and cut into quarters

  • 1/2 cup roughly chopped fresh flat-leaf Italian parsley

    (with tender stems - about 1/2 ounce)

  • kosher salt and Freshly ground black pepper
Follow Salt & Wind

Instructions

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.

Footnotes

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Aida Mollenkamp

Aida Mollenkamp

Founder and Editor-in-Chief, Salt & Wind

Aida is a food and travel expert, author, chef, Food Network personality, founder of the travel services company, Salt & Wind Travel, and partner at the creative agency and educational platform, Border Free Media. She has made her career in food travel media and hospitality and has crisscrossed the globe to search out the best food destinations.

After graduating from the Cornell Hotel School and Le Cordon Bleu Paris, she joined CHOW Magazine where she ran the test kitchen and worked as Food Editor. Aida then moved to television, hosting the Food Network show, Ask Aida,FoodCrafters on the Cooking Channel, In The Pantry on Yahoo!, and the TasteMade series, Off Menu. Her cookbook, Keys To The Kitchen, is a go-to for home cooks who want to become more adventurous cooks and the Travel Guides For Food Lovers series she has co-authored are beloved among food travelers.

Through Border Free Media, Aida shares the lessons she’s learned as an entrepreneur with other creative businesses. With her work at Salt & Wind Travel, Aida aims to help discerning travelers taste the world.

https://saltandwind.com/recipes/117-roasted-red-pepper-romesco-dip

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