Smokey Romesco Dip

Make this smokey romesco dip to serve with fresh veggies, pita or a main dish of grilled meats or seafood. The options really are endless.

Romesco is a smokey red pepper sauce that originated in the Catalonia region of Spain, and it’s deservedly become a staple akin to pesto in kitchens everywhere. It’s smokey, rustic, savory, a little tangy, creamy, and so delicious. I am not exaggerating when I say I always have a jar of homemade romesco in my fridge!

In fact, sometimes I plan my meals as an excuse to just eat romesco in some form. I love to double the below recipe and make a big batch on Sundays to use throughout the week on grilled meats or fish, as a dip for crudités or chips, nestled into a grain bowl, or simply spread onto a toasted or gilled baguette slice – my favorite. Romesco has many variations, and this is my take on the delicious classic. Historically, people have thrown stale bread into the recipe for added texture, but I find that the below combination works perfectly, with the added benefit of being a bit healthier. In the peak of Summer, when bell peppers are in season, I’ll roast them myself – the rest of the year, however, I simply use jarred roasted bell peppers, which are picked, fire roasted, and jarred when they are in the peak of their season. As a note, my recipe calls for smoked paprika, which is available in most grocery stores, and it adds a very distinct and fabulous flavor – so definitely use it if you can!

Want to roast your own peppers? Click here for the recipe.

5.0 from 1 reviews
Smokey Romesco Dip
 
Prep Time
Total Time
 
Make this smokey romesco dip to serve with fresh veggies, pita or a main dish of grilled meats or seafood. The options really are endless.
Author:
Recipe Type: Appetizer, Sauce
Ingredients
  • 12 Ounce jar of roasted bell peppers, drained – or if you want to roast 2 yourself, click the link above
  • 1 Garlic clove
  • ¾ Cups toasted almonds (you can buy pre-toasted almonds, or toast them yourself)
  • 2 Teaspoons tomato paste
  • 2.5 Teaspoons smoked paprika (heaping teaspoons if you're like me and love smoked paprika)
  • 3 Tablespoons freshly squeezed lemon juice
  • 2 Tablespoons fresh parsley (for me this is two big pinches of parsley)
  • Generous pinch of salt
  • Up to ½ Cup olive oil, depending on your preference for texture
Instructions
  1. Add the bell peppers, garlic, almonds, tomato paste, smoked paprika, lemon juice, parsley, and salt in a food processor and pulse.
  2. Gradually drizzle in olive oil to desired consistency.

 

Annie Garcia

What Annie’s Eating is a food blog on a mission to bring simple California-inspired recipes to home cooks everywhere. Annie isn't a purist for any one style of cooking – she believes that enjoying food is all about a balance, so the recipes she shares on What Annie’s Eating are mostly healthy, sometimes indulgent, and always delicious.

More Posts - Website - Facebook - Pinterest

1 Comment

Leave a Reply

Your email address will not be published.

Rate Recipe: